Crab Cakes
Crab is one of the best sources of protein with omega-3 fatty acid, vitamin B2, copper, phosphorus and very easily digestible. This shellfish is also a great source for Selenium that helps in immune system and in thyroid hormone metabolism. When a food has such great health benefits and tastes so good, it should definitely be consumed more often.
I made these crab cakes in collaboration with Cavit Wines to celebrate the Earth Day.
Hailing from northern Italy, these Trentino wines are crafted with quality, honoring their region. I have tried Cavit wines several times and absolutely love their collection. This time, I got the Oak-Zero Chardonnay. The wine has a lovely citrusy fruity tasty which pairs beautifully with fish. So, I decided to try it with crab cakes and it paired perfectly. The chimichurri sauce added the zest that it needed to bring it all together.
THE CHIMICHURRI SAUCE
Chimichurri sauce is a great sauce on any fritter, meat or even noodles. We absolutely love this sauce. It’s bright green, zesty and adds such a pop of color to our dishes. After all, we eat with our eyes first. The sauce does get brown as it sits. So, make it just before serving in the required quantity, as it cannot be stocked for later use.
TIPS ON MAKING THE CRAB CAKES
Crab cakes are so simple and easy to put together that it hardly calls for a recipe. Just flavor it up with your choice of spice, bind it together with egg and add some breadcrumbs for the mild crunch.
