At Red Car, we believe wine is best experienced at the table shared with food, friends, and stories.

 

Here you’ll find recipes crafted to complement our wines and highlight the flavors of each season.

 

From coastal-inspired pairings to timeless classics, these recipes will invite you to bring the spirit of the coast right into your own kitchen.

 

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Crab Cakes with Green Apple Fennel Slaw

Autumn is peak crab season along the Sonoma Coast, and this recipe celebrates it in every bite. Sweet, tender crab cakes are paired with a bright lemon-pickle sauce and crisp green apple-fennel slaw, bringing fresh, seasonal flavors to the table. Our 2023 Sonoma Coast Chardonnay—with its green apple, citrus, and subtle minerality—lifts each bite and balances the richness of the crab. It’s a pairing that feels perfectly in tune with the season, local, and made for savoring over a glass and good company.

ingredients

For the Crab Cakes:

  • 1 lb fresh crab meat, picked over for shells
  • ½ cup panko breadcrumbs
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning (optional)
  • 1 small shallot, finely minced
  • 1 tbsp fresh parsley, chopped
  • 1 large egg, lightly beaten
  • Salt and pepper, to taste

2–3 tbsp olive oil or butter, for frying

For the Creamy Lemon-Pickle Sauce:

  • ½ cup mayonnaise or crème fraîche
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 2 tbsp finely chopped pickles
  • 1 tbsp finely chopped fresh parsley

Salt and white pepper, to taste

For the Green Apple-Fennel Slaw:

  • 1 medium green apple, julienned
  • 1 small fennel bulb, thinly sliced
  • 2 tbsp fresh lemon juice
  • 1 tsp honey or maple syrup
  • 1 tbsp olive oil

Salt and pepper, to taste

For Garnish:

  • Microgreens (arugula, radish, or sunflower sprouts)
  • Lemon wedges

directions

  1. Make the Crab Cakes:
    • In a large bowl, gently combine crab meat, panko, mayonnaise, Dijon, Old Bay (if using), shallot, parsley, and egg.
    • Season lightly with salt and pepper.
    • Form into 8 small cakes (about 3 oz each) and chill for 15–20 minutes to help hold shape.
  2. Cook the Crab Cakes:
    • Heat olive oil or butter in a large skillet over medium heat.
    • Fry crab cakes for 3–4 minutes per side, until golden brown and heated through.
    • Remove from skillet and drain briefly on paper towels.
  3. Prepare the Lemon-Pickle Sauce:
    • In a small bowl, whisk together mayonnaise (or crème fraîche), Dijon, lemon zest, lemon juice, chopped pickles, and parsley.
    • Season with salt and white pepper to taste.
  4. Prepare the Green Apple-Fennel Slaw:
    • In a medium bowl, combine julienned apple and sliced fennel.
    • Whisk together lemon juice, honey, olive oil, salt, and pepper, then toss with apple and fennel until lightly coated.
  5. Plate & Garnish:
    • Place crab cakes on plates, drizzle or dollop with creamy lemon-pickle sauce, and serve with a portion of the green apple-fennel slaw.
    • Garnish with microgreens and lemon wedges.