Crab and Shrimp Balls with Estate Chardonnay Sauce

“February in Sonoma County is filled with Dungeness Crab Feeds benefiting local charities.  This recipe is a great way to use “extra” crab and have a wonderful party appetizer to enjoy while watching Championship Football or Warriors games.  For the extended post New Year’s diet, I enjoy them being baked not fried.  You can also broil them to brown up the tops if you like.   For those without access to Dungeness Crab just substitute any fresh local crabmeat.  Enjoy! “
– Stewart Vandenberg, Western Regional Sales Director & Grape Grower

– Serves 8 to 10 –

Crab and Shrimp Ball Ingredients:
½ lb. peeled and deveined raw shrimp
½ lb. crab meat, lump blue or Dungeness
3 green onions, separated—whites diced and greens chopped
2 garlic cloves, minced
2 shallots, chopped
1 Tbsp. olive oil
½ cup Panko breadcrumbs
¼ cup flat leaf parsley, chopped
2 egg whites
3 Tbsp. green pepper, seeded and chopped (or try spicier peppers like Anaheim, Thai or Jalapeno for a kick)
1 tsp. Old Bay seasoning
1 Tbsp. mayonnaise

Estate Chardonnay Sauce Ingredients:
½ cup AVV Estate Chardonnay
½ cup heavy cream
2 Tbsp. flour
2 Tbsp. butter
½ cup shredded Parmesan cheese
Zest from 1 lemon
Juice from ½ a lemon
Coarse salt and freshly ground pepper

Method of Preparation Crab and Shrimp Balls:
Sauté the shallots, green onion whites and garlic in olive oil until soft, then place in large bowl and let cool.

Pulse shrimp in a food processor until chopped.  Add shrimp, crab meat, green onion tops, parsley, green pepper, breadcrumbs, egg whites, Old Bay seasoning and mayonnaise to the bowl with the sautéed veggies and mix until well combined.  Chill mixture for half an hour or more.

Preheat the oven to 350˚ and coat a sheet pan with cooking spray.

Form crab and shrimp mixture into balls, about 1″ in diameter, and place on the sheet pan.  Lightly spray the tops of the balls with cooking spray, then bake for 15-17 minutes.

Serve with the Estate Chardonnay Sauce.


Method of Preparation Estate Chardonnay Sauce:
Melt the butter in a small saucepan, then add the flour and whisk until combined.  Slowly add in the cream and wine, then whisk until combined.

Simmer and reduce for about 5 minutes, then add the Parmesan and a pinch of salt and pepper, the simmer for another 5 minutes.

Add the lemon zest and simmer for 3 minutes, then add the lemon juice and simmer for 3 more minutes before serving.