Crab Cakes with Sherry Mayonnaise

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recipeRodStrongCrabCakes.jpgRecipe provided by Syrah Bistro chef/owner Josh Silvers from the Down Home : Downtown cookbook, with Jeff Mall from Zin Restaurant & Wine Bar and published by Rodney Strong Vineyards.

Wine Pairing: Rodney Strong Reserve Russian River Valley Chardonnay

Take a moment to enjoy the good life. Sipping a glass of Rodney Strong's refreshingly crisp and luscious Reserve Russian River Valley Chardonnay only get's sweeter when paired with it's perfect compliment-scrumptious crab cakes.


Sherry Mayonnaise
  • 3⁄4 cup mayonnaise, preferably Best Foods or Hellman's brand
  • 2 teaspoons sherry vinegar
  • 1⁄2 teaspoon sweet Hungarian paprika
  • Pinch of cayenne pepper
For the mayonnaise: In a small bowl, combine all the ingredients and stir to blend. Cover and refrigerate for up to 2 weeks.

Crab Cakes
  • 12 ounces fresh lump crabmeat, picked over for shells
  • 1⁄2 cup mayonnaise, preferably Best Foods (or Hellman's)
  • 3 tablespoons finely chopped red bell pepper
  • 3 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground pepper to taste
  • About 11⁄2 cups panko (Japanese bread crumbs)
  • About 11⁄2 cups rice bran oil or canola oil for frying

For the crab cakes: In a medium bowl, combine the crabmeat, mayonnaise, bell pepper, celery, onion, parsley, lemon juice, salt, and pepper; mix well.

Add the panko gradually, a few tablespoons at a time, until the consistency is dry and slightly tacky to the touch. Form into 8 cakes about 21⁄2 inches wide and coat with more panko. In a large skillet, heat 1⁄4 inch oil over high heat until it shimmers.

Add the crab cakes, working in batches if necessary to avoid crowding pan. Cook until nicely browned, about 3 minutes on each side. Using a slotted metal spatula, transfer to paper towels to drain briefly.

Place 2 crab cakes on each of 4 salad plates, and serve with the sherry mayonnaise on the side.

Makes 4 first-course servings

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This recipe sounds great. One thing I've learned, however is that after you form the crabcakes, refrigerate them for about an hour before pan frying. This way you'll have less chance of them breaking apart.

Man, this is my kind of recipe. I've always loved crab soup with some sherry floated on top. Never thought of adding some to the mayo for use with a crab cake. Will definitely try this soon.

Josh is a true culinary genius. His paring of ingredients and discernment for what works well in a dish is an incrdible balance of creativity, combined with an exceptionally seasoned pallette. Which to even the toughest critic and those of you amongst us who profess to be "Foodies," would be impressed.

Mr. Silvers and his lovely wife have a restaurant in Northern California which is well worth the drive from San Francisco, if ever on a visit, be it business or pleasure. His superb dishes just may find you wanting to write a postcard home to your loved ones to brag all about it. More so, you'll want to simply blog all about it, as soon as you get back to your hotel lobby!

Either way, you'll want to share this wonderfully exciting restaurant with your nearest and dearest friends, or anyone you meet that appreciates a good, quality meal, that is worth the money you spend.

In addition, Josh is a generous Chef, who is not afraid to share a recipe, even if it is his famous "Crabcake Recipe w/Sherry Mayonaise." Because he seemed to be willing to give it freely without having to bribe him, or convince him that I could be trusted with it. In fact, finding the recipe here, has made me realize it's just too good to be kept a secret!

"TRUST" in this recipe... It "NEVER FAILS-EVER"!!!

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