St. Francis Winery & Vineyards

Recipes

St. Francis Signature Crab Cakes Suggested Wine: Chardonnay

	Crab Cake Mix
Ingredients:	1 pound sole, cleaned of all skin and bones, cut into small pieces and well chilled 2 cups cream 1 teaspoon paprika 1 teaspoon white pepper 1 tablespoon salt 1 cup dried breadcrumbs 1/2 cup milk 1/2 red onion, chopped 1/2 red bell pepper, chopped 2 tablespoons parsley, chopped 2 eggs 1/2 pound crab meat

Directions:	In a food processor, make a mousse of the sole by chopping the sole very finely. Puree until smooth. Season the mousse with the paprika, white pepper and salt. Place the mousse in a large mixing bowl. Add the breadcrumbs and moisten with the milk. Add the remaining ingredients except the crabmeat. Mix thoroughly. Gently fold in the crab.

	To Cook
Ingredients:	Breadcrumbs for frying 2 tablespoons butter for frying 2 tablespoons oil for frying

Directions:	Form the crab cakes, about 1/4 cup each, into patties. Roll the cakes in breadcrumbs. Gently saute the cake in the butter and oil over a medium-high heat, 2-3 minutes on each side or until golden brown. When ready to serve, bake the crab cakes in a preheated 375 degree oven for 10 minutes or until lighly puffed up. Serve at once. Makes approximately 12 Crab Cakes