Viognier Pairings Crab Cakes
- 1 cup Crab meat
- 2 tbsp Ginger, minced
- 1 Lemon, zest and juice
- 1 Lime, zest and juice
- ¼ cup Soy sauce
- 1 tbsp Sriracha
- ½ cup Mayonnaise
- ½ cup Panko bread crumbs
- 2 cups Panko bread crumbs, reserve for coating
- 2 tbsp Olive oil
Place all ingredients, except the panko, in a large bowl and mix together. Form into patties and coat with extra panko.
Heat olive oil in a large pan over medium heat. Work in batches and sauté each pattie for two minutes or until brown and heated through.
Serve immediately with sweet Thai chili sauce.
This classic, non-vintage Brut is a blend of Chardonnay (75%) and Pinot Noir (25%). The grapes, harvested in early to mid-August, were carefully selected from a vineyard planted at 4,300 feet in Engle, New Mexico where cool nights prolong the growing season.