Enjoy a nice dinner with this Crab Cakes recipe, perfectly paired with our 2022 Oliver’s Vineyard Chardonnay. Named after Oliver Talley, the founder of Talley Farms and father to Don and Kenneth Talley, this beautiful vineyard is in the heart of the Edna Valley. The bright acidity and elegant structure of the Chardonnay beautifully complement the delicate flavors of the crab cakes.


  • 1 lb lump crabmeat, picked over for shells
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for brushing)


  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or
    lightly grease it.
  2. In a large mixing bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped parsley, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently mix until well combined, being careful not to break up the crabmeat too much.
  3. Divide the mixture into equal portions and shape each portion into a round cake about 1 inch thick.
  4. Place the crab cakes on the prepared baking sheet. Brush the tops of the crab cakes with olive oil to help them brown.
  5. Bake in the preheated oven for about 15-20 minutes, or until the crab cakes are golden brown and firm to the touch.
  6. Once baked, remove the crab cakes from the oven and let them cool slightly before serving.

Serve the baked crab cakes warm with your favorite dipping sauce or alongside a fresh
salad. Enjoy!