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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
92 - Beverage Testing Inst

$31.50

Last Call
Pinot Noir
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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*Does not apply to Sale or Specials wines.

Crab Cakes with Corn

Cass


Ingredients

1 lb. crabmeat (we use Phillips Crab)
1 cup cooked corn (frozen petite white corn works well)
¼ cup finely diced onion
½ cup finely diced pepper (green, red, orange, yellow, or purple)
½ cup finely diced celery
1 cup mayonnaise
½ tsp. dry mustard
Pinch of cayenne pepper
Salt & freshly ground black pepper, to taste
1 egg, lightly beaten
1 ¼ cups saltine cracker crumbs
2 Tbs. olive oil
2 Tbs. unsalted butter
Tartar Sauce


Instructions

Combine the crabmeat, corn, onion, pepper, and celery in a bowl, and toss with a rubber spatula. In another bowl, combine the mayonnaise with the mustard and cayenne pepper. Stir into the crabmeat mixture, and add salt and pepper. Gently fold in the egg and ¼ cup of the cracker crumbs with a spatula. Form the crab mixture into eight patties. Carefully coat the patties with the remaining 1 cup cracker crumbs, and chill, covered, for at least 30 minutes.

Heat 1 Tbs. of the oil and 1 Tbs. of the butter in a medium-size skillet. Cook the crab cakes over medium heat until golden on both sides, about 3 minutes per side, adding more oil and butter as necessary. Serve immediately, with Tartar Sauce on the side.



    Suggested Pairings

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