Tasting Room Update
Our tasting room is open for private outdoor tastings and curbside pickup, both by appointment.
Membership has its benefits.
At Pine Ridge Vineyards, wine club membership offers premier access to exquisite wines from one of Stags Leap District’s most acclaimed Cabernet Sauvignon producers.
paired with Pine Ridge Chenin Blanc + Viognier
Serves 8 as an appetizer, 4 as a main course
This recipe is from the renowned Square One in San Francisco. It has withstood the test of time, when you find a perfect recipe, stick with it! Chenin Blanc + Viognier has the racy acidity and lightness the crab cakes call out for.
2 tablespoons unsalted butter
½ cup minced yellow onion
2 ribs celery, finely diced
1 ½ teaspoons dry mustard
½ teaspoon cayenne pepper
1 pound crabmeat
¼ cup mayonnaise
1 large egg
¼ cup fresh breadcrumbs
2 tablespoons finely chopped chives
2 tablespoons chopped mint
1 teaspoon finely grated lemon zest
½ cup panko
½ cup canola oil, or as needed for frying
Salt to taste
Lemon wedges and aioli for serving (aioli recipe not included)
Melt the butter in a small saucepan over medium heat. Add the onion and celery, and season with salt; cook until translucent, 5 to 7 minutes. Add the dry mustard and cayenne, stir well, and cook for 3 minutes.
Transfer to a bowl and let cool completely.
Add the crabmeat, mayonnaise, egg, breadcrumbs, chives, mint, and lemon zest to the cooled onion mixture and combine well. Shape into 8 patties, each about ½ inch thick. Place the panko in a shallow bowl and coat each crab cake with the panko. Arrange the cakes on a baking sheet lined with parchment or waxed paper. Chill for 1 hour.
Heat the canola oil in a large, heavy skillet over medium-high heat. Add as many crab cakes as will fit without crowding and cook until golden brown, about 3 minutes per side. Drain on paper towels if necessary.
Serve immediately with lemon wedges and your favorite aioli.