Crab cakes are a wonderful dish of lumps of crab integrated with breadcrumbs or potatoes and vegetables, breaded and fried to a delicious crisp. Every bite of crab cake is special and it’s even more special with a glass of wine.
We’ve looked through many lists of wines to pair with different kinds of food but here, we specifically look out for crab cakes.
Whether you’re dining with your date or enjoying a piece of crab cake by hand, always have a glass of wine to pair it with.
Here’s a list of wines that go well with crab cakes.
Chardonnay has a zing of acidity that tastes clean and rich, just how you would want wine to be paired with your crab cakes. That delicate zing of Chardonnay makes it the best partner for crab cakes than heavier and oaked-influenced wines.
Chardonnay is often paired with seafood because of its delicate flavors that backs the flavors of seafood. Crab cakes are no exception to this fact.
Viognier has a lavish texture that makes it a good match for crab cakes in terms of body. Viognier has notes of tangerine, peach, mango, honeysuckle, and rose. These are all nimble flavors perfect for pairing with crab.
You want to pair your crab cakes with a wine that won’t overpower the taste of the already delicate crab. You want to pair it with a wine that will bring out the sweetness of the crab and Viognier does all of this.
3. Sauvignon Blanc
Sauvignon Blanc has green and herbal flavors, which usually pairs well with seafood. It has racy acidity that is ideal for richer seafood like crab and lobster. It has notes of gooseberry, honeydew, grapefruit, white peach, and passion fruit. These notes bring out the sweetness of the crab and the flavor of the celery (which crab cakes usually have). This crisp wine is perfect with the crisp outer layer of crab cakes.
4. Chenin Blanc
Chenin is complex with a long-lasting finish that possesses freshness and richness. It has a hint of lemon and lime that complements fried crab. Chenin is also filled with aromas of apple flavors and it has a good zing of acidity to it, something close to a spritz of lemon for every bite of crab cakes.
Chenin enhances the crab flavor and balances the richness of the breadcrumbs or mashed potatoes.
5. Dry Riesling
Dry Riesling is generally and reasonably robust. Dry Riesling is best paired with light-dressed shellfish, which we can argue, could be the humble crab cake. Crab cakes are lightly seasoned yet integrated with a thickener. Although fried in oil, it is typically served with a dressing that complements the flavors of the crab.
Dry Riesling brings out the sweetness of the crab.
A fizzy wine always goes well with fried food. This is why we often have Cava for toasts or sunset drinks. Cava is the Spanish version of Champagne. It has a delicate flavor with bright acidity that cuts through the fishy taste of seafood.
Cava is medium-bodied and typically dry with citrus flavors with a particular mineral flavor. The dominant flavors of Cava are lemon, almond, and tart apple making it cut through our favorite crab cakes.
7. Pinot Blanc
Pinot Blanc has notes of apples, pears, and citrus making it fit the classic profile of what to eat with seafood. Pinot Blanc has an ideal acidity that goes well with crab cakes. It has a delicate flavor and subtle brightness making it a good substitute for Chardonnay with crab cakes if you’re missing out!