What wine goes with crab cakes?
Good crab cakes are mostly crab — sweet, briny, delicate — with a fried edge and usually a creamy sauce. High-acid whites cut the fry and the remoulade while flattering the crab's sweetness.
Dry riesling
Lime, green apple, electric acid
Acidity slices through the crust and sauce; a whisper of fruit sweetness flatters the crab.
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Blanc de blancs
All-chardonnay sparkling — chalky, fine
Bubbles plus brine is an old friendship — and fried seafood makes it even better.
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Pinot blanc
Soft orchard fruit, gentle
Round enough for the cake, quiet enough for the crab — an underrated value.
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Sommelier's tip
Old Bay seasoning leans the dish spicier — nudge toward the riesling.
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