Recipe + Pairings: Dungeness Crab-Stuffed Latkes with Gremolata & Crème Fraîche

Black Walnut Inn and Vineyard, home to some of the most luxurious accommodations, breathtaking views and indulgent meals in the Dundee Hills, has shared a recipe from their springtime menu along with three wine pairing suggestions from The Four Graces, Argyle Winery and Dusky Goose. Enjoy the bounty of spring and the Dundee Hills! 

Recipe + Pairing Provided By:
Black Walnut Inn and Vineyard
Executive Chef: Chase Williams & Sous Chef Zach Ehrlich 
Wine Director: Peter Marcy

Recipe serves 4

INGREDIENTS

Gremolata: 

• 2 cloves garlic
• 1 cup Italian parsley
• Grated zest and juice of 1 ½ lemons 
• ½ cup extra-virgin olive oil
• Salt, to taste 

Latke Batter:

• 2 Large russet potatoes (1 ½ lbs), peeled
• 1 small onion 
• 1 ¼ tsp salt (divided)
• 1 egg
• ¼ cup panko breadcrumbs, finely ground in a blender or food processor
• 1/4 tsp black pepper

Crab Filling: 

• 8oz Dungeness crab meat, picked through
• 1 Tbsp finely chopped chives
• 1 Tbsp finely chopped parsley
• Grated zest of ½ lemon
• Salt and black pepper, to taste

Assembly: 

• Vegetable oil, for frying
• 1 cup crème Fraîche

 

INSTRUCTIONS

Gremolata: in a food processor, pulse garlic, parsley, and lemon zest until finely chopped.  With the machine running, add lemon juice and olive oil.  Season with salt to taste. (Can be made several days ahead and refrigerated).

Latke Batter: Grate potatoes and onions using the large holes of a box grater or the grating disk of a food processor.  Scrape mixture into a colander and toss with 1 teaspoon of salt.  Set aside for 10 minutes in the sink or over a bowl.  Squeeze the mixture to remove as much moisture as possible, then place in a salad spinner and spin dry.  (Alternatively, place a cheesecloth, gather up ends, and wring out until mixture is completely dry).  For crispy latkes, all liquid must be removed. 

Beat the egg in a large mixing bowl.  Add the grated mixture, panko, flour, pepper, and the remaining ¼ teaspoon salt.  Gently mix until well combined.

Crab Filling:  In a medium bowl, mix the ingredients together.  Season with salt and pepper. 

Assembly:  Fold a couple sheets of parchment paper into quarters and then cut along the lines to make eight 6-inch squares.  Place two squares side by side.  Scoop ¼ cup of latke batter onto each parchment piece and press into thin 4-inch circles.

Scoop 2 tablespoons of crab mixture on top of a latke round.  Spread crab out, leaving space along the edges.  Invert the other latke round on top.  Remove parchment and press, sealing the edges together.  Lightly flatten the stuffed latke into a ¼-inch thick circle.  Repeat with the remaining latke batter and crab filling until you have 4 stuffed latkes.

Preheat the oven to 200° F.  Set a wire rack on a baking sheet and preheat in the oven.

Heat a large heavy-bottomed skillet with 1/8 inch of oil over high heat until it reaches a temperature of 375° F.  Reduce heat to medium-high and place 2 latkes in the oil.  Fry for 2 to 4 minutes per side, until golden brown.  Transfer the cooked latkes to the wire rack in the oven.  Repeat with the remaining latkes.

To serve, divide latkes among plates or bowls.  Top with crème Fraîche, gremolata, and any remaining crab filling.  

Dundee Hills Wine Pairings: 

1.  The Four Graces | Pinot Gris 2022 – Pinot gris is a classic pairing with seafood, especially shellfish, due to the nature of its’ crisp and refreshing acidity.  The nose of this wine shows off aromas of stone fruit and citrus notes and on the palate, a medium-bodied wine with notes of Meyer lemon and green apple and finishes with vibrant acidity.  A great wine for pairing with the Crab-stuffed Latkes because of the complimenting components of freshness and citrus between the wine and the dish, but the wine finishes strong and doesn’t fall short of the savory component of the food. 
2. Argyle Winery | 2018 Estate Reserve Brut – Carefully blended for longevity and elegance, the Pinot Meunier is at the spicy core. Feathery brightness and tiny bubbles create a luxurious and playful texture. While there is a lot of sweet baking spice such as nutmeg, cinnamon and pie crust, the small addition of Chardonnay lends to the macintosh apple freshness to keep things light and easy. We’re excited to see how this wine continues to develop and round out in the bottle – if we can keep from sharing it for that long!
3. Dusky Goose | Dundee Hills Pinot Noir 2014 – The nose greets you with dusty rose petals, dark cherry, and subtle baking spices.  On the palate you get hints of citrus, a creamy mouthfeel and a silky finish.  This wine pairs well with the dish due to the nature of the pinot noir enhancing the savory component of the crispy potato and crab mixture, but the lively acidity to cut through and leaving you wanting more.