WINE & DINE: PERFECTLY PAIRED RECIPES 2019 ELEMENTS GRENACHE BLANC OREGON BUBBLES PAIRED WITH Sage Crab Cakes with Horseradish Aioli Recipe by: Elyssa Ternay, Wine Educator & Member Ambassador !e delicate "avors of the 2019 Elements Grenache Blanc Oregon Bubbles complement the delicate "avors of this crab cake dish. !e slightly salty and sweet minerality of the crab accents the "oral and fruit notes of the wine. Horseradish balances the lingering sweetness with a slight peppery spice. !e sage brings out the slight underlying herbaceous and "oral note of honeysuckle and beautiful salinity upon the #nish. !is is an ideal pairing for the start of your holiday meal. Crab Cake Ingredients: • ¼ cup mayonnaise • 1 whole egg • 1 tablespoon lemon juice • 2 teaspoons Dijon mustard • 2 tablespoons sage • ¼ cup green onion • 1 clove garlic • Salt and pepper to taste • 1 pound lump crab • ½ cup panko crumbs • Optional: cayenne, red pepper #akes • Butter for frying Horseradish Ingredients: • 2 tablespoons horseradish • 1 clove garlic • 1 teaspoon of Dijon mustard • 1 cup of mayonnaise • 2 tablespoons sage - whichever herb works best with the #ow of your meal will work here • 1 tbsp lemon juice • Salt and pepper Crab Cake Directions: • Preheat the oven to 450° • In a large bowl, mix the mayonnaise, Dijon mustard, egg, lemon juice, sage, red pepper #akes, and garlic together until fully incorporated - any additional season add here (cayenne, red pepper #akes) • Add panko crumbs, green onions and crab meat - fold carefully so you do not break up the crab meat • Cover and place the mixture in the refrigerator for at least 15 minutes - this will help the mixture $rm up and hold shape during cooking • A%er waiting at least 15 minutes, take the crab mixture out of the refrigerator and start to shape the mixture into small ½ cup balls - carefully press down on each ball with a piece of parchment paper (you can use whatever you like or just your hands) over the crab cake to lightly #atten • Place a skillet on high heat and add a tablespoon of butter • Once the pan is hot enough, sear your crab cake for a minute on each side, which is just to slightly brown both sides of the cake • Once cooked, remove cake and place on a paper towel to drain excess butter • Place the crab cakes on a foil lined sheet pan and bake for 10 minutes • Drizzle fresh lemon juice, sage and some horseradish dip Horseradish Directions: • Combine the horseradish, garlic, Dijon mustard, mayonnaise and sage in a medium bowl • Add the lemon juice and mix until fully combined • Add salt and pepper to taste • Refrigerate until use Enjoy with a glass of 2019 Elements Grenache Blanc Oregon Bubbles! ©2021 DOBBES FAMILY ESTATE | DUNDEE OR | DOBBESFAMILYESTATE.COM | @DOBBESWINERY.