Woodbridge by Robert Mondavi - Food Recipes - Cranberry Sage Crab Cakes

You must be legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Are you years or older?


Verify age via Facebook

Woodbridge by Robert Mondavi supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © 2019 Woodbridge by Robert Mondavi, Acampo, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.



Pair with Woodbridge by Robert Mondavi Sauvignon Blanc
Serves 6


1 (4 oz) can lump crabmeat
Juice of 1 lemon
1 small red onion, finely chopped
3/4 cup dried cranberries
3 Tbsp finely chopped sage
3 Tbsp light mayonnaise
1 large egg, lightly beaten
2 cups panko bread crumbs
2 Tbsp canola oil
Sea salt for seasoning


Stir the crabmeat, lemon juice, dried cranberries, and sage together in a medium bowl. Stir in the mayonnaise, mixing until all of the ingredients are evenly coated. Add the egg to the crab mixture, stir to combine, and then stir in 1 cup of panko. Use your hands to shape the mixture into 2'' diameter patties, 1'' thick. Make sure they are packed tightly enough to hold together without crumbling. Place the remaining 1 cup panko in a shallow dish. Coat the patties with panko and place them on a baking sheet. Heat 1 T of the oil in a large nonstick skillet over medium heat. Working in batches, add enough patties to fill the pan without crowding and cook, without turning, until golden brown (2 to 3 min). Use a thin metal spatula to gently flip the crab cakes and brown the other side (an additional 2 to 3 min). Transfer to a paper towel-lined plate to drain. Repeat with the remaining crab cakes, adding 1 T oil to the pan for each batch. Add sea salt to season.