CAVE SPRING ESTATE RIESLING

286377    750 mL  (D) $18.95

Description 
Cave Spring's fine Rieslings have won much international acclaim. This one, from vines that are 20+ years old, features peach, grapefruit, floral and stony mineral flavours. Shines with turkey burgers, cassoulet or baked ham.

A VINTAGES Essential*

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* VINTAGES Essentials Collection is always available in VINTAGES at many LCBO locations. Prices subject to change without notice.


SUMMERY CRAB CAKES
WITH TROPICAL SALSA

By: Emily Richards

The texture makes these flavourful little cakes perfect to pick up with your hands and pop in your mouth. The cornmeal adds a little crunch to the coating that is made to be enjoyed with the sweet ripe tropical fruit salsa.

1 egg
2 tbsp (25 mL) mayonnaise
1 tsp (5 mL) Dijon mustard
1⁄3 cup (75 mL) seasoned dry
bread crumbs
Half sweet red pepper, finely diced
1 green onion, finely chopped
2 tbsp (25 mL) chopped fresh
Italian parsley or coriander
1 tsp (5 mL) chopped fresh thyme
1 pkg (200 g) frozen snow crabmeat,
thawed and squeezed dry

Coating

3 tbsp (45 mL) seasoned dry
bread crumbs
3 tbsp (45 mL) fine yellow cornmeal
3 tbsp (45 mL) vegetable oil

Tropical Salsa

1⁄2 cup (125 mL) finely diced papaya
1⁄3 cup (75 mL) finely diced ripe
star fruit
2 tsp (10 mL) seeded and diced
jalapeño pepper
1⁄2 tsp (2 mL) grated lime rind
1 tbsp (15 mL) lime juice

1. Combine egg, mayonnaise, Dijon, bread crumbs, red pepper, green onion, parsley and thyme in bowl. Add crabmeat and mix well. Using moistened hands, shape 1 tbsp (15 mL) of the crab mixture into small patty. Repeat with remaining mixture to shape 16 patties. 

2. For coating, combine bread crumbs and cornmeal in shallow dish and coat patties evenly on both sides. 

3. Heat oil in large nonstick skillet over medium-high heat and cook crab cakes in batches for about 8 minutes, turning once or until golden on both sides. Remove to paper-towel-lined plate and repeat with remaining crab cakes. 

4. For Tropical Salsa, combine papaya, star fruit, jalapeño pepper, lime rind and juice in bowl. Top each crab cake with some of the salsa before serving.

Makes about 16 crab cakes

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