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Crab Cakes with Mango-Merlot Reduction
The secret to this dish is the spectacular flavor of the Mango-Merlot reduction sauce. It's super easy to make and will impress everyone who dines with you. The same way it did for me the first time my sister made it for me. 
(This picture doesn't do it justice and I will replace it with a better one the next time I make it. :))

Prepare the Sauce:
  • Sautee finely diced shallots (3 medium sized bulbs) in one tablespoon of butter or olive oil until shallots are translucent.
  • Add 1 Cup Merlot
  • Add 2 Cups of 100% Mango Juice
~Bring to a boil on the stove top and then reduce to a simmer and simply simmer until it thickens to a nice sauce consistency. Set aside and keep warm.​

Crab Cakes: You can make your own or buy your favorite brand. 
Edit: I had a recipe here from my Sister, but made Ms. Paula Dean's the other day and they were the best I've ever had, so I'm sharing her recipe here instead.
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

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