What Wine Goes With Crab Cakes? 7 Perfect Pairings

Crab cakes are a classic appetizer or main course that combines the sweet, delicate flavor of crab meat with crispy outer coating. Figuring out what wine goes best with crab cakes can elevate this dish to new heights. The right wine pairing should complement the crab without overpowering it.

I did extensive research on pairing wines with crab cakes, looking at recommendations from sommeliers and food experts. In this article I’ll share the 7 best wine varietals that pair beautifully with crab cakes along with tips on how to select the right wine.

Why Pair Wine With Crab Cakes?

Pairing crab cakes with a well-chosen wine can make a tremendous difference in bringing out the best qualities of both the wine and the crab cakes. Here are some of the benefits:

• Enhances flavors A complementary wine can accentuate the sweetness of the crab meat, balance the richness of the cakes, and highlight any seasoning or sauces

• Cleans the palate: The acidity in wines like Sauvignon Blanc or sparkling wines helps cleanse your palate between bites of rich crab cake.

• Creates balance: The right wine balances the texture of the crab cakes, keeping the dish from feeling too heavy or rich.

• Adds complexity: Wine adds layers of flavor and aromas that intermingle with the crab cake on your palate.

• Elevates the experience: An expert pairing makes the meal feel more sophisticated and can wow your guests.

7 Wine Varietals That Pair Perfectly With Crab Cakes

Based on my research, these are my top recommendations for wines that complement crab cakes:

1. Chardonnay

Chardonnay is one of the most popular pairings for crab cakes. Its vanilla and citrus notes intermingle beautifully with the sweet crab meat. A medium-bodied, lightly oaked Chardonnay works best. Avoid anything too oaky or buttery, which could overpower the crab.

2. Sauvignon Blanc

The bright acidity and passionfruit notes of Sauvignon Blanc cut through the richness of crab cakes. This crisp, dry white wine refreshes your palate. Its herbaceous qualities complement crab cakes with tangy aioli or lemony sauces.

3. Pinot Grigio

Pinot Grigio is light, crisp and dry – perfect for pairing with delicate crab cakes. Its citrus and green apple flavors won’t compete with the crab but rather accentuate its sweetness. The minerality also complements crab cakes with lemon or herbs.

4. Sparkling Wine

Sparkling wines like Cava, Prosecco, and Champagne make excellent pairings. The bubbles cut through the richness while complementing the sweetness of the crab. Sparkling wines work well when serving crab cakes as an appetizer.

5. Rosé

Dry rosé wines match beautifully with crab cakes. Their crisp acidity, subtle fruitiness and floral notes enhance the crab’s sweetness without overshadowing it. The light body of rosé won’t compete with the delicate crab flavors.

6. Riesling

Off-dry Riesling balances sweetness with bright acidity, allowing the crab’s sweetness to shine. This is an especially good pairing for spiced or tangy crab cakes, as Riesling can handle the heat. Just avoid Rieslings that are too sweet.

7. Pinot Noir

Pinot Noir is a light, food-friendly red that pairs surprisingly well with crab cakes. Its red fruit flavors and earthiness complement crab without overpowering it. Other light reds like Beaujolais would work too.

Tips for Selecting the Right Wine

Picking the right wine comes down to a few key factors:

• Crab cake style: Delicate crab cakes work better with lighter wines like Pinot Grigio. Spiced cakes pair well with slighly sweeter wines like Riesling.

• Sauces & seasonings: Creamy, buttery sauces demand a bolder white like Chardonnay. Lemony or tangy sauces pair nicely with a Sauvignon Blanc or sparkling wine.

• Cooking method: Fried or crispy crab cakes can handle fuller wines. Baked or broiled cakes call for something more delicate.

• Weight & texture: Lighter crab cakes need a crisp, bright white wine. Richer cakes with a heartier texture can be paired with medium-bodied whites or subtle reds.

• Sweetness of the crab meat: Sweeter crab varieties like blue crab demand a crisp, dry white to balance it out. Meatier crabs can be paired with rounder whites like Chardonnay.

• Your palate: Consider if you prefer crisp whites vs fuller whites or light reds. Trust your individual taste.

Serving Tips for Crab Cakes & Wine

Here are some serving tips to create a fantastic crab cake and wine pairing experience:

• Chill white wines and sparkling wines to the proper temperature – around 45-50°F. Light reds should be chilled slightly to about 60°F.

• If possible, select a bottle with a screwcap. This prevents oxidation and keeps the wine fresher.

• Use proper stemware for each wine type. Flutes for sparkling wines, whites in white wine glasses, reds in red wine glasses.

• Pour modest 3-4 oz pours so guests can enjoy multiple pairings without getting overwhelmed.

• Offer tasting notes or a brief explanation of each wine to educate guests.

• Provide water and bread to cleanse palates between different wine pairings.

• Plate crab cakes attractively and gracefully pair with lighter sides like salad or roasted vegetables.

• For parties, consider crab cake sliders paired with a sparkling wine. Easy to eat and the bubbles refresh the palate.

Mouthwatering Crab Cake & Wine Pairing Combinations

Here are some of my favorite crab cake and wine pairings to treat your palate:

• Traditional crab cakes + Chardonnay – The creamy oak flavors complement classic lump crab cakes.

• Crab cakes with remoulade + Sauvignon Blanc – The lemon and herbs in the sauce make the crisp white wine sing.

• Spicy crab cakes + Off-dry Riesling – The wine’s sweetness balances out the heat.

• Mini crab cake appetizers + Sparkling wine – An elegant pairing and the bubbles refresh between bites.

• Crab cakes benedict + Rosé – The dry rosé cuts through the richness of the hollandaise.

• Crab cake sandwich + Pinot Noir – The earthy light red complements the crab flavors.

For crab, the best wine pairings typically include crisp, dry white wines or light-bodied reds.