(* Photo available)
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* Recipe: Crab Cake Sandwiches
March 2002: page 182
In the South, few things can match the culinary pleasure of a fried seafood sandwich. Whether it's oysters, shrimp, fish or, in this case, crab, these delicious sandwiches usually have a few things in common: a crisp exterior and an accompanying sauce that's rich and creamy. This recipe has both, plus a little extra something in the form of Dijon mustard and ground red pepper. A medium- to full-bodied white wine with plenty of acidity will do the trick with crab. Chardonnay or Viognier (not too oaky) are a good place to begin, and there are plenty of great choices from the United States, South Africa, and Australia. Also, Viognier is one of the most popular grape varieties from the Rhône Valley in France. So look for white wines from that region, too.
- 1998, Lindemans, Chardonnay, Padthaway, Australia
- 1999, Black Opal, Chardonnay, South East Australia
- 2000, Cathedral Cellars, Chardonnay, Western Cape, South Africa
- 1998, George Duboeuf, Viognier, France
