Bistro Orient Crab Cakes with Riesling Salsa

recipe courtesy of Chef Dan Nguyen, Chef at Bistro Orient, Woodland Hills, California

Serves 4

Crab Cakes

  • 1 lb fresh lump crab meat
  • 1½ cups freshly shredded jicama (squeeze out excess water)
  • 1 egg yolk, extra large
  • 2–3 Tbsp olive oil
  • 2 Tbsp celery leaves, minced
  • 2 Tbsp J. Lohr Estates Bay Mist White Riesling
  • 1 tsp Dijon mustard
  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • 2 Tbsp chopped green onion
  • flour for dusting

Combine all ingredients in a large mixing bowl, gently breaking up crab meat as you mix. Add salt and pepper to taste and mix thoroughly. Shape into 3 oz patties and place on a tray lined with wax paper. In a large, heavy nonstick pan, add olive oil and heat to medium. Dust patties on both sides with flour and gently place in pan. Cook about 3 to 4 minutes each side, turning once until golden. Place finished crab cakes on a paper towel to absorb excess oil. Serve with salsa.

Riesling Salsa

  • 1 jicama, cut into ½ inch cubes
  • 1 medium tomato, cut into ½ inch cubes
  • 1 Tbsp fresh minced dill weed
  • ½ cup red onion, diced
  • 2 limes, juiced
  • 1/3 cup J. Lohr Estates Bay Mist White Riesling
  • pinch of salt

Combine all ingredients and mix thoroughly.

Enjoy with a chilled glass of delicious J. Lohr Estates Bay Mist White Riesling!