• Gotham Steakhouse – Valentine’s Recipe

    Celebrate Valentine’s with Vanessa Vineyard & Gotham Steakhouse! ❤️

    Here at Vanessa Vineyard, we salute Valentine’s Day and know how important it is to celebrate this romantic occasion with a loved one. We are thrilled to have partnered with Gotham Steakhouse this year to bring you one of their delicious crab cake recipes which pairs perfectly alongside our 2017 Syrah. This pairing will be sure to make your Valentine’s experience a memorable one!

    Crab Cakes with Pickled Cucumber and Roasted Jalapeño Tartar Sauce



    • 1 jalapeño pepper
    • 1 tsp canola oil
    • 1 cup mayonnaise
    • 1 tbsp green relish juice of ½ lemon (1 tbsp)


    • 1½ cups water
    • 1 cup granulated sugar ½ cup white vinegar
    • 1 small English cucumber or 2 Persian cucumbers, thinly sliced


    • 3 tbsp unsalted butter (divided)
    • ½ onion, finely chopped
    • ½ red bell pepper, seeded and finely chopped
    • 12 oz fresh Dungeness crabmeat, picked of shells or cartilage
    • 2 tbsp mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tbsp chopped fresh Italian parsley 1 cup panko crumbs (divided)
    • Microgreens, for garnish (optional)
    • Cherry tomatoes, halved, for garnish



    Preheat oven to 400° F.

    Lightly coat the jalapeño with oil and place on a small baking sheet. Roast for 20 minutes, then place in a small bowl. Tightly seal the bowl with plastic wrap and set aside for 1 hour, until cooled to room temperature.

    Peel, devein and seed pepper. Chop, then mix it with remaining ingredients. Cover and refrig­erate until needed.


    Place water, sugar and vinegar in a saucepan and bring to a simmer. When sugar is dissolved, remove from heat and refrigerate for 1 hour, until chilled. Place cucumber slices in chilled pickling solution in the fridge for at least 1 hour or overnight.


    Preheat oven to 400° F.

    Heat 1 tablespoon butter in a small sauté pan over medium heat, add onions and peppers and cook for 7 minutes, until onions are translucent. Set aside to cool.

    In a medium bowl, combine crab, mayonnaise, mustard, parsley and onion-pepper mixture and mix gently, trying not to break up the crabmeat.

    Add ½ cup panko crumbs and mix until every­thing binds. Form into 4 cakes and lightly coat each cake with remaining panko.

    In a large oven-proof frying pan, heat remaining 2 tablespoons of butter over medium heat.

    Add crab cakes and pan-fry for 5 minutes, turning once very carefully, until golden on both sides. Bake in oven for 8 minutes.

    Divide crab cakes between 4 small plates and garnish with pickled cucumbers, a spoonful of roasted jalapeño tartar sauce, and microgreens and tomatoes (if using).


    If you try this recipe at home, remember to tag us on Instagram so that we can feature you on our feed!