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Crab Cakes paired with Pinot GrigioCrab Cake

1 lb. of fresh lump crabmeat (2 cups), picked over and patted dry
1 cup fresh breadcrumbs
1/4 cup mayonnaise
1 large egg, slightly beaten with a fork
2 Tabs. fresh lemon juice
1 scallion, trimmed and finely chopped
1/3 cup finely diced red or green bell pepper
1 Tabs. chopped fresh parsley
1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
1/2 tsp. Tabasco sauce
1/2 cup fine dry breadcrumbs
1 tsp. Vegetable oil, preferably canola oil
lemon wedges for garnish

Preheat oven to 450 degrees F. In a large bowl, stir together crabmeat, fresh breadcrumbs, mayonnaise, egg, lemon juice, scallions, bell peppers, parsley, thyme, pepper and Tabasco.

Put the dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2 inch-thick patties. The mixture will be very soft. Dredge the patties in the dry breadcrumbs, reshaping as necessary.

Brush oil evenly over the bottom of a heavy ovenproof skillet. Heat the skillet over medium-high heat. Add the crab cakes and cook until the undersides are golden, about 1 minute. Carefully turn the crab cakes over and transfer the skillet to the oven. If you do not have an ovenproof skillet, transfer the patties to a baking sheet. Bake for 10 to 12 minutes, or until heated through. Serve with lemon sedges.
Serves 6

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