J. Lohr Vineyards' Parmesan Crab Cakes

J. Lohr Estates Parmesan Crab Cakes

A spicy chipotle mayo adds new flavor to this Classic Crab Cake.

Servings: 8

Cook Time: 40 minutes

Pair With: J. Lohr Estates Riverstone Chardonnay

Source: Recipe Courtesy of Chef Jamie Gwen, J. Lohr Vineyards


8 ounces cream cheese, at room temperature

1 cup panko breadcrumbs, in two parts

1/2 cup finely grated Parmesan cheese, in two parts

2 large eggs

juice and zest of 1 lemon

2 tablespoons fresh parsley, chopped

1/8 teaspoon cayenne

1 teaspoon Old Bay Seasoning

8 ounces fresh lump crabmeat

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon adobo sauce from a can of chipotles in adobo



Using an electric mixer, whip the cream cheese until fluffy. Add 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, and eggs and blend well. Add lemon juice and zest, parsley, cayenne, and Old Bay. Fold in the crabmeat by hand.

Preheat oven to 375° F.

Combine remaining panko and remaining Parmesan cheese in a bowl. Form 8 crab cakes and coat in breadcrumb mixture. Bake on a greased baking sheet until golden, about 20 minutes.

For the Spicy Chipotle Mayo, whisk mayonnaise, 1 tablespoon lemon juice, and adobo sauce together until smooth.



Recipe Courtesy Of

J. Lohr Vineyards & Wines

JERRY LOHR IS A CENTRAL COAST winegrowing pioneer who realized the inherent potential of two very different regions, about 75 miles apart.