Capt. Joe’s Chesapeake Bay Crab cakes

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 lbs. lump blue crab meat
3 slices of white bread with crusts cut off
1/4 cup milk 1 teaspoon of dry mustard
2 eggs beaten
1 heaping tablespoon parsley flakes
2 tablespoons Old Bay Seasoning
3 tablespoons Sutter Home Zinfandel
1/2 cup mayonnaise
1/4 cup Italian bread crumbs
 Cooking Spray
Potato Rolls



In large bowl, add lump crab meat. Try to keep the crab meat in big whole chunks. Remove crusts from white bread, and break up in little pieces and let soak in milk. To crab mixture, add beaten egg, parsley flakes, Old Bay Seasoning, Sutter Home Zinfandel, miracle whip, bread crumbs. Mix softly. Drain bread from milk and add to crab mixture. Form into 6 generous crabcakes. Heat gas or charcoal grill to low to medium. The crabmeat is already cooked so this is just a heating and slightly browning process. Spray cooking PAM on rack. Grill crabcakes for 2 to 3 minutes and be careful turning over as they can easily come apart. Remove from heat. Warm split potato rolls on grill. Add Captain Joe's Chesapeake Bay Crabcake and Ahoy Mate! Enjoy!