Crab cakes are a luxurious food for guests at Kat Riehle’s home in New York City, whether they’re served as an appetizer or entrée. Pairing seafood and wine can be a little tricky, so do your homework and ask the staff at the wine store. When guests offer to bring wine, let them know that seafood is on the menu. If a guest brings a bottle as a gift for you personally, don’t feel compelled to serve it. Ask if they wish to open it and share, and if not it’s fine to set it aside to enjoy later.

MISS JOY’S SOUTH CAROLINA CRAB CAKES

2 slices dried bread, crusts removed

2 to 4 tablespoons milk

1 tablespoon mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon baking powder

1 teaspoon fish and seafood seasoning (such as Old Bay)

¼ teaspoon salt

1 large egg, beaten

1 pound fresh lump crabmeat, cleaned, shells and cartilage removed

Butter for sautéeing

Lemon slices for serving

In a large bowl break the bread into small pieces and moisten with the milk. Remove the bread from the liquid.

In a medium bowl mix the bread, mayonnaise, Worcestershire sauce, parsley, baking powder, seafood seasoning, salt, egg, and crabmeat gently with your hands. Form into 4 patties and place on a baking sheet or large plate. Cover with waxed paper and refrigerate for 30 minutes.

Sauté the crab cakes in butter in a large cast-iron skillet over medium-high heat for 3 to 4 minutes on each side until golden. Serve with the lemon slices.

Makes 4 servings