a gourmet recipe from Hawks Ridge Executive Chef Peter Alexander Executive chef, Peter Alexander, is a highly acclaimed European chef and sommelier. Chef Alexander is a graduate of the Culinary Institute of America, and trained at several European 5-star hotels, restaurants, and country clubs in Great Britain, Austria, and Switzerland. Learn More
	a fine wine selection that's perfectly matched to the featured dish According to our inquiries at the Wine Spectator Magazine and the Culinary Institute of America, it's quite unlikely that you've ever dined at a restaurant where the executive chef is also an accredited sommelier. Chef Alexander recommends wines that come from the well-stocked Hawks Ridge wine cellar and wineries from around the world. Learn More

2 large eggs
1/4 cup of heavy cream
2 tsp. dry mustard
1/2 tsp. cayenne pepper
1/2 cup of mayonnaise
6 Tblsp. of minced onion

2 cups of Panko (Japanese) bread crumbs
2 lbs. of pasteurized crab meat

Preparation

Mix eggs well with the heavy cream.
Stir in all remaining ingredients except the crab meat.
Once thoroughly mixed, carefully fold in the crab meat being careful not to crumble the pieces.

Form into 4 oz. patties, and sauté on medium heat about two minutes a side until golden brown.

Chef Note

Lump or jumbo lump is preferred. Be sure that you use pasteurized crab meat. Pasteurized can last for a few days, unlike fresh which spoils after a day or so.

5 whole black peppercorns
2 Tblsp. of heavy cream
1/2 lb. unsalted butter (chilled)

Preparation

Combine first six ingredients in heavy flat bottom sauce pan.
Cook at medium high heat until almost dry.
Add cream, continue cooking and reduce by 1/2.
Reduce heat to medium low, gradually adding butter while stirring until almost all gone.
Strain before serving.

Serving Suggestions

Mound slaw mix in center of plate. Top with crab cake. Pour two oz. of sauce around crab cake.

Sauvignon Blanc is a variety of grape originally grown in France and now cultivated in many other wine-producing regions as well, including the United States, Chile, and Australia.

Expect to pay between $12.00 and $17.00 a bottle.