Fig Tree's Crab Cakes

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Fig Tree's Crab Cakes

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Fig Tree on the beautiful River Walk is one of the most romantic restaurants anywhere. The atmosphere can't be beat. And neither can the food. The Crab Cakes are some of the most delicious anywhere. Enjoy!


Crab Cakes

  • 1/2 Red Bell Pepper
  • 2 Celery Sticks
  • 8 Tbsp Mayonnaise
  • 3 Tbsp Dijon Mustard
  • 1/4 tsp Old Bay Seasoning
  • dash Worcestershire Sauce
  • 1 Egg
  • 1 can Jumbo Lump Crab
  • 1/2 cup Panko Bread Crumbs
  • salt and pepper to taste
  • extra Panko bread crumbs to coat top and bottom of cakes

Dijon Vin

  • 4 Egg Yolks
  • 1/4 cup Dijon Mustard
  • 1/4 cup Sherry
  • 1/4 cup Red Wine
  • 1 Shallot
  • 4 peeled Garlic Cloves
  • 1 Lemon (zested and juiced)
  • 1/4 cup Grape Seed Oil
  • 3/4 cup Canola
  • salt & pepper to taste

Recipe Info

Crab Cakes
  1. Mix all ingredients, except crab, in a bowl. When it comes together, delicately fold in the crab meat, breaking it up as little as possible. Saute in oil until golden brown.

Dijon Vin
  1. In a blender, start with egg yolks. Then blend in Dijon, sherry and red wine. Pour in oil and add  lemon, garlic  and shallots. Drizzle over crab cakes and serve.  This would pair nicely with a Viognier or an unoaked Chardonnay.

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