Earle Jones wrote:
In article ,
Bill wrote:

Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.
*
Try a NZ Marlborough SB next time.

earle
*
The Ferrari-Carano Fume works well also IMHO.
Dick