Rose Gold. What about that name would make you not want to drink it? Exactly. Nothing. Rose Gold Rosé has become a staple in my wine cabinet (did I just admit I have a wine cabinet?) This beautiful rosé does not only look beautiful on the outside, but tastes beautiful on the inside. Let me preface this by saying, I am not a wine connoisseur, but I do my fair share of wine drinking. I can at least tell the difference between a good wine, and a not so good wine. Rose Gold goes down in the books as a fantastic wine.
For all of you non-rosé fans (do those actually exist?), this one might flip you. It is made in Provence, France, you know….the region where the best rosés come from. In honor of this beautiful rosé, I decided to bring you a perfect pairing today. Rose Gold and Crab Cakes. Rose Gold pairs perfectly with seafood, and what better seafood than crab cakes. Are you kidding me? Crab cakes? How could you not have a good time eating crab cakes? Look out below for the recipe, and as far as the wine goes, you can purchase Rose Gold for your sipping pleasure at Dallas area Central Markets or Royal Blue Grocery. There is also a slew of fantastic restaurants in Dallas that serve Rose Gold, for a full list go here. Also be sure to follow Rose Gold on IG, for the latest in tastings and restaurant lists.
Ready? Lets crack open that bottle!
Below is the delectable crab cake recipe so that you may have a luxurious afternoon of your own enjoying Crab Cakes & Rose Gold…..
8oz. of quality lump Crab Meat
2 Tablespoons Butter
1 Poblano chili pepper, stemmed, seeded and chopped
¼ teaspoon Salt
½ teaspoon Chili powder
¼ teaspoon Ground black pepper
1 Egg, lightly beaten
2 Heaping Tablespoons Mayo
1 Teaspoon whole grain mustard
Several Dashes of Texas Pete hot sauce
2 Tablespoons of Italian Parsley, chopped
Juice of 1/2 lemon
1/2 cup bread crumbs (I used plain)
- Place crabmeat in large mixing bowl, make sure there are no shells remaining.
- Melt 1 Tablespoon butter in a medium skillet over medium-high heat.
- Add poblano chili, chili powder, black pepper, salt and cayenne pepper. Cook until soft but not brown, approximately 3 minutes
- Once peppers are done, place in mixing bowl and set aside until cooled.
- Add the crab meat, egg, mayo, mustard, hot sauce, parsley, lemon juice and about the bread crumbs to the peppers once they have cooled.
- Combine ingredients with your hands or wooden mixing spoon.
- Using a measuring cup or hands, form the crab mixture into cakes. Place the cakes on a plate and chill for 20-30 minutes, they may also be chilled overnight.
- Heat a tablespoon of butter in skillet and heat over medium high heat, once the butter is hot but not brown, place the cakes in the skillet and cook for approx 4-5 minutes or until golden brown
- Serve immediately with chilled Rose Gold Rosé.