PAIRS WITH OCCASIO FUMÉ BLANC

 CRAB CAKES

1 small onion chopped fine

1 red bell pepper chopped fine

8 oz crab meat

2 Tbsp butter

¾ C. bread crumbs

2 eggs

1 tsp Dijon mustard

¼ C. chopped parsley

1 Tbsp butter with 1 Tbsp olive oil

Beurre blanc (see below)

BEURRE BLANC

¼ C. Occasio Sauvignon blanc (or Fumé Blanc)

1 finely chopped shallot

Juice from a lemon

1 stick cold butter cut in tablespoon-sized pieces

Salt and white pepper to taste

Crab season begins here in the Bay Area, in mid-November, and, when prepared with butter or cream, is a shell fish that pairs beautifully with a subtly oaked Fumé Blanc.  Here is a recipe for crab cakes that I pulled out of our recipe box- not sure where my wife got it from, but we make this at least once a year to celebrate all things crab. If you don’t feel like picking your own crab meat, I like to get the already prepared crab meat from Costco in their refrigerated containers.

Place crab meat, bread crumbs and eggs (beaten with the mustard) into a bowl. Sauté the onion and pepper in the 2 Tbsp butter, and, when soft, add to the bowl. Toss the mixture together with the parsley.

Form the mixture into six patties (for large appetizer) or four patties (for part of a main course). Arrange on wax paper and cover with plastic wrap. Refrigerate for at least one hour to firm the patties.

Pan-fry the patties in the mixture of butter and oil until they are brown on both sides- about 3 minutes per side. Plate the patties and serve with the Beurre Blanc sauce.

FOR THE BEURRE BLANC

Boil the wine and shallot until the wine is almost gone, stirring to keep the shallots from burning. Take off the heat and add the lemon juice. Then add the butter, one piece at a time, stirring to incorporate. If needed, place the pan back on the burner to keep it warm, but don’t let the mixture bubble.

Serve the Beurre Blanc as a sauce for the crab cakes. Sip the Fumé, and enjoy the day!

The evening begins with a reception to meet and speak with our winemaker while enjoying passed appetizers of Onion Cakes Alsatian Style, Salmon Spring Rolls, and BBQ Pork Puffs. Then, our guests will be seated in Uncle Yu’s elegant private dining area where they will be served a delicious four-course dinner, which the chef refers to as “gastronomic harmony at the table.”

DINNER

Lobster Shumai and Wontons Steamed and Served with Chicken Consomme’ – Occasio 2010 Del Arroyo Vineyard Chardonnay

Peking Chicken, lightly fried and sauteed in a sweet, spicy aromatic sauce – Occasio 2009 Del Arroyo Vineyard Petit Verdot

Roast Rack of Lamb with Rosemary, Szechuan Pepper Corns and Sauteed Vegetables – Occasio 2009  Livermore Valley Cabernet Sauvignon

Exotic Bomba – Occasio 2010 Livermore Valley Angelica (the last pouring)

Reserve Your Place at Our Table by emailing us at info@occasiowinery.com , or by calling the winery at 925-371-1987