During the chat, you will have the opportunity to ask the winemaker about these wines and learn more about Erath’s Oregon Wines. Please tag all of your tweets with the hashtag #TGTaste and also be sure to follow this tag to see all the other tweets during this chat. The past few #TGTaste chats have been so much fun and everyone has had a great time sipping, tweeting and sharing what they are pairing with the wines. So join us and pop your corks!
When: Wednesday, August 15, 5 pm PT/ 8 pm ET
WHY: Because we love wine
You may learn some really interesting wine facts and find some really great recipes like this one!
- 1 pound fresh Dungeness crab meat
- 1/4 cup chopped hazelnuts, roasted and skinned
- 2 tsp whole grain mustard
- 1 tsp sherry vinegar
- 1/4 tsp smoked paprika
- 1 tbs chopped Italian parsley
- 1/2 lemon
- 4 tbs mayo
- 1 cup bread crumbs
- pinch of sea salt
- Olive oil
Pick through the crab to remove any bits of shell, then gently squeeze to remove excess liquid.
Divide the bread crumbs in half, placing half of them in a medium sized bowl and reserving the other half. Add the crab and the rest of the ingredients to the bowl, mix well. Form the mixture into small balls then gently flatten to form the cakes.
Refrigerate for about 30 minutes.
Put the reserved bread crumbs in a shallow dish, add the crab cakes one at a time and coat with the crumbs.
Heat a sauté pan over medium high heat. Add enough olive oil to cover the bottom of the pan, then add the crab cakes and brown each side.
Remove from the pan, place on serving plate and top with a little pepper salsa before serving.
I received samples. http://cmp.ly/2