Pippin Hill Cooking School
Crab Cakes & Chardonnay
May 14th at 6:00 PM

Join us Wednesday, May 14th at 6 pm for Crab Cakes & Chardonnay! Tackle Chef Amalia’s delectable crab cake recipe that you will embrace all year-round. Our crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. Enjoy a  glass of Pippin Hill Chardonnay as you explore the endless options for incorporating crab onto your next menu!

The class is $95.00 per person/per class, $85.00 for wine club members and includes wine pairings throughout the evening. Claim your spot now, contact Meg at meg@www.pippinhillfarm.com or 434-218-1445.

On the Menu:

Jumbo Lump Chesapeake Bay Crab Cakes
Meyer Lemon Preserve

Citrus Crab Salad
Blood Orange Segments, Pulled Crab

She Crab Soup
Rich & Creamy Bisque

Can’t make the 14th?
Check out our complete schedule of cooking classes here.


Chef Amalia’s Jumbo Lump Crab Cakes
Serves 4

1 pound lump crab meat
1 whole egg
¾ cup mayo
¼ cup Dijon mustard
juice and zest of 1 lemon
1 tablespoon Worcestershire
1 tablespoon hot sauce
2 tablespoons fresh chives or parsley, chopped
1 cup fresh white bread, chopped into ½ inch cubes

Mix egg, mayo, mustard, lemon juice, zest, Worcestershire, hot sauce, and chives/parsley in a small bowl.  Put the crab in a large bowl and pour the egg mixture over it.  Carefully fold the crab and egg mixture together; try not to break apart the lump crab.  Gradually incorporate the bread.  Cover with plastic wrap and refrigerate for 1 hour.  The mixture will thicken as it sits.

Preheat the oven to 350º.  Heat vegetable oil in a large pan on the stove.  Portion crab mixture into cakes and sear 3 minutes per side, or until golden brown.  Place the cakes in the oven for 7 minutes.


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