Summer Food & Wine: Crab Cake Salad with Two Crisp White Wines

In the summer heat, a simple meal with some wine is the best way to relax. While we prefer red wine with hearty winter meals, a light meal deserves a crisp white wine.

This summer meal for four features homemade Crab Cake Salad with a Honey-Mustard Vinaigrette. A simple appetizer plate of gorgonzola cheese with sliced Asian pears starts the meal nicely and apple pie is the perfect dessert. Round out the meal with crusty rolls.

One wine that is suitable for both the appetizer and entrée is a Seyval Blanc. A crisp white that can range from dry to semi-dry, our favorite is the Country White from The Ridge Winery in Vevay, Indiana. Priced at around $16 a bottle, the Country White has a clean, light fruit taste and a barely noticeable mineral note. While The Ridge Winery does not ship, the wines are available at retail outlets near Vevay.

Breitenbach Wines offers two styles of Riesling. The match for warm apple pie - either your own or from your favorite bakery -- is the Sweeter Style American. From the heart of Ohio's Amish Country, this wine balances with the sweetness of the pie filling. Available at retail outlets or via their online store, Breitenbach's Riesling is priced at $11.63 per bottle.

Crab Cake Salad

*1 pound crab meat
*1/4 cup dried bread crumbs
*3 tablespoons mayonnaise
*1 egg, beaten
*1 tablespoon seafood seasoning
*1 teaspoon dry ground mustard
*1 teaspoon hot sauce (if desired)

Pick over the crab meat to make sure there are no pieces of shell. In a medium bowl, combine the crab meat, bread crumbs, mayonnaise, egg, spices and hot sauce. Allow to rest for five minutes before shaping into four cakes. Cover and refrigerate for at least two hours.

When ready to serve, heat a drizzle of canola oil in a heavy skillet over medium-high heat. Add the crab cakes without overcrowding. Turn the cakes when the bottom has just started to crisp and brown, about 4 minutes. Cook the other side until browned and keep warm until the salad is ready.

*1 pound mixed salad greens, washed and dried
*4 scallions, diced
*1 cucumber, including peel, diced

In a large bowl, combine the salad ingredients. Divide evenly among four chilled plates. Top each with a crab cake and serve the Honey Mustard Vinaigrette on the side.

Honey Mustard Vinaigrette

*2 tablespoons tarragon vinegar
*1 teaspoon Dijon Mustard
*1 tablespoon light honey
*1 clove garlic, minced
*5 tablespoons sunflower oil
*1/4 teaspoon dried dill
*Kosher salt, to taste
*Fresh ground black pepper, to taste

In a small bowl, combine the vinegar, mustard, honey and garlic. Using a whisk, gradually add the sunflower oil, mixing until the ingredients are well combined. Add the dill, salt and pepper and taste the seasoning. The dressing can be made several hours in advance and chilled, but allow to warm to room temperature for 30 minutes before serving.