A couple months ago a friend introduced me to a new cocktail, St Germain, prosecco and club soda. It is an unusual and refreshing summer sipper. St. Germaine is an elder flower liquor. When mixed with the prosecco and soda it tastes like a fizzy flower. It has been floating around in my head what food to pair with it. I have decided on one of my favorite items from Morton’s menu, crab cakes. Originally I was going to prepare them at home with Morton’s recipe but it’s hot, so I invited a friend over to the Morton’s in White Plains to help me decide if it was the right pairing. 
Cocktail
1/3 St. Germaine

1/3 Prosecco

1/3 Club Soda

From Morton’s Steak Bible, available at http://estore.imaginejet.net/shop/20090202001/p-13195-c2-3853-c1-3854-ipt-3853-c0-3869-c-3853.htm

(Yields 6 Crab Cakes)

BREADCRUMBS

1 Tbsp. Garlic, finely chopped

1 tsp. Shallots, finely chopped

1 tsp. Parsley, fresh, finely chopped

1 cup White Bread crumbs, fresh

1/8 tsp. Salt

1/8 tsp. White pepper, ground

In a mixing bowl, thoroughly mix garlic, shallots and parsley into breadcrumbs. Add salt and pepper.

CRAB CAKES

1 lb. Jumbo Lump Crabmeat

1 cup Bread crumbs, prepared

1 Tbsp. Parsley, fresh and finely chopped

2 Tbsp. Mustard Mayonnaise

1 tsp. Grey Poupon Dijon Mustard

1/4 cup Pasteurized Whole Egg

1/2 tsp. Worcestershire Sauce

1/4 tsp. Tabasco Sauce

Clarified Butter as needed

Drain crabmeat of all excess liquid and place in a stainless bowl. Add bread crumbs and

toss to distribute evenly. In a separate bowl, combine remaining ingredients with a wire

whip. Pour over crabmeat mixture. Mix GENTLY to combine all ingredients. Divide

evenly into 6 portions and form into balls. Flatten slightly to 1" thick – do not make

perfectly flat, because cake should have grooves.

Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter.

Place in a preheated 450-degree oven and bake approx. 5 minutes on first side. Turn

crab cake over using a metal spatula. Finish cooking—approx. 4 minutes. Place crab

cakes in center of plate. Garnish with lemon .