Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1 crab cake and 1 wedge)

“Fresh lump crabmeat makes all the difference in this recipe. In addition to lemon wedges, you can top the crab cakes with a mixture of light sour cream, horseradish, and chives.â€� —Nancee Melin, Tucson, AZ

How to Make It

Step 1

Preheat broiler.

Step 2

Combine first 12 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges.

Step 3

Wine note: Crab and chardonnay are a classic match because crab is meaty, rich, and sweet and chardonnay is buttery, rich, and a touch sweet, too. The key with these crab cakes is choosing a chardonnay that's not so oaky or toasty that it will overwhelm the finesse of the crab. A good simple one is Sonoma Vineyards Chardonnay 2006 from Sonoma County, California ($15). —Karen MacNeil

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