{"id":8602,"date":"2017-07-04T01:15:54","date_gmt":"2017-07-04T05:15:54","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=8602"},"modified":"2017-07-05T18:36:15","modified_gmt":"2017-07-05T22:36:15","slug":"crab-cakes-corn-fennel-recipe-with-inniskillin-chardonnay","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/crab-cakes-corn-fennel-recipe-with-inniskillin-chardonnay\/","title":{"rendered":"Crab Cakes, Corn, Fennel Recipe with Inniskillin Chardonnay"},"content":{"rendered":"

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Crab Cakes with Corn & Fennel<\/strong><\/p>\n

A tasty summer dish where the corn and fennel enhances the natural sweetness of the crab. The richness of the crab and the toasted notes from the panko crust is enhanced with the balanced characteristics of cool climate Chardonnay.
\nExplore the versatility of cool climate chardonnay with your favourite summer foods at the International Cool Climate Chardonnay Celebration July 20-22. Tickets on sale at www.coolchardonnay.org<\/strong><\/a>.<\/p>\n

Serves 4 \u00a0<\/strong><\/p>\n

1 lb Jumbo Lump Crab Meat (or Backfin)
\n2 Tbsp Mayonnaise
\n2 Tbsp Unsalted Butter
\n\u00bd cup Fresh Corn Kernels (or frozen)
\n\u00bd cup Fennel, finely diced
\n\u00bd tsp salt
\n\u00bc tsp pepper
\n2 + 1 eggs, lightly beaten
\n1 Tbsp Tarragon, Chopped
\n\u00bd cup Panko Breadcrumbs (Japanese Breadcrumbs)
\n\u00bd cup Flour<\/p>\n

Method<\/strong>:
\nSautee Corn & Fennel until tender in 1 Tbsp of butter, cool & set aside. Combine crab, 2 eggs, vegetables, mayonnaise, tarragon, salt and pepper until everything is well incorporated. Divide into 4 equal size portions and form into a puck shape, chill in fridge for 10 minutes to set. Dredge in flour, egg, then into panko. Sautee in 1 Tbsp of butter on medium heat on both sides until golden brown, 3 minutes a side. Serve with a green salad for an entr\u00e9e or make mini cakes for a great hors d’oeuvre.
\n\"\"<\/a><\/p>\n

About Chef Penny<\/strong><\/p>\n

David is a graduate of Niagara College and has been a part of Inniskillin<\/strong><\/a> Niagara for three years. David has gained culinary experience locally and in Hawaii.\u00a0 He pays close attention to local ingredients with his style of \u201cfresh and flavourful\u201d. David\u2019s culinary offerings at Inniskillin include Market Grill, Great Canadian Kitchen Party, food demos and personalized menus profiling key VQA wines such as our cool climate classic Chardonnay. David takes great pride in featuring Inniskillin\u2019s iconic Icewine with unique pairings such as seared scallops and Canadian cheeses.<\/p>\n

Wine Pairings<\/strong>:
\n\"\"<\/a><\/p>\n

Inniskillin Wines Montague Vineyard Chardonnay<\/strong><\/a> \u2013 Canada
\nTropical fruit, pear, peach, butter and a hint of smokiness are found on the nose of this rich, elegant wine. The full-bodied palate has flavours of pear, citrus, and apple. The lingering finish is laden with ripe tropical fruit and spice.<\/p>\n

\"\"<\/a><\/p>\n

Dutton-Goldfield Dutton Ranch Chardonnay<\/strong> <\/a>\u2013 United States
\nA wine with elegant citrus fruit, floral aromatics, and a freshness so representative of our neighborhood.\u00a0 The attractiveness of the wine is apparent immediately in the glass with its subtle golden straw color, and nose of lemon curd, sweet cream and tangerine. It is a wine that leads with delicacy, but at the same time promises concentration. In the mouth, the concentration comes through with juicy Meyer lemon fruit and overtones of mango and ginger. The wine shows richness and perceived viscosity that comes from great fruit and careful lees contact, and then finishes with refreshing citrus\/sourball fruit that leaves you wanting more. This is a perfect wine for sipping on the deck, or pairing with cheeses, seafood or poultry with creamy sauces.<\/p>\n

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2010 Inniskillin Barrel Aged Pinot Gris<\/strong><\/a>, Niagara-On-The-Lake, Ontario
\nZesty lemon and lime vibrancy with a crisp, clean finish. Medium-bodied. Pair with: grilled tuna, smoky (not saucy) pulled pork on a bun. Drink: 2012 – 2015 177766 13% D 750 ml $19.95 Score: 88\/100.<\/p>\n

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2010 Inniskillin Winemaker’s Series Two Vineyards Riesling<\/strong><\/a>, Niagara-On-The-Lake, Ontario
\nPetrol and peach: love it! Don’t be put off if you haven’t heard that description before; it’s wonderful, especially for food. Terrific mouth-watering acidity makes it a match for seafood, salads and cream sauces. Wonderful! Drink: 2012 – 2016 105387 11.5% XD 750 ml $17.95 Score: 89\/100.<\/p>\n

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2007 Inniskillin Wines Chardonnay Icewine<\/strong><\/a>, Niagara-On-The-Lake, Ontario
\nOh my goodness this is fantastic! How to make your tastebuds happy. Round and generous with lusciously ripe Asian pear, gala apples and honey melon. Aged in Canadian oak. Lovely. Food matches: great texture and concentrated fresh fruit flavours pair beautifully with fresh apricots stuffed with marscapone containing walnuts; goat cheese salad toppings, triple cream brie with apple or pear chutneys. Drink: 2011 – 2021 988156 9% S 200 ml $40.00 Score: 93\/100<\/p>\n

 <\/p>\n

\n

Inniskillin Wines <\/strong><\/a>
\n1499 Line 3, Niagara Parkway
\nNiagara-on-the-Lake, Ontario,
\nCanada L0S 1J0
\np: 905.468.2187
\nf: 905.468.5355
\nw: www.inniskillin.com<\/p>\n

 <\/p>\n


\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Crab Cakes with Corn & Fennel A tasty summer dish where the corn and fennel enhances the natural sweetness of the crab. The richness of the crab and the toasted notes from the panko crust is enhanced with the balanced characteristics of cool climate Chardonnay. Explore the versatility of cool climate chardonnay with your favourite summer foods at the International Cool Climate Chardonnay Celebration July 20-22. Tickets on sale at www.coolchardonnay.org. Serves 4 \u00a0 1 lb Jumbo Lump Crab Meat (or Backfin) 2 Tbsp Mayonnaise 2 Tbsp Unsalted Butter \u00bd cup Fresh Corn Kernels (or frozen) \u00bd cup Fennel, finely […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8,10,128,179],"tags":[],"class_list":["post-8602","post","type-post","status-publish","format-standard","hentry","category-events","category-food-wine-pairing","category-wine-seafood","category-recipe-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=8602"}],"version-history":[{"count":16,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8602\/revisions"}],"predecessor-version":[{"id":35239,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/8602\/revisions\/35239"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=8602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=8602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=8602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}