My favorite crab cake ever (and probably one of my top 10 dishes ever) was made at a restaurant in New Orleans called Galatoire’s. It was so good, my wife and I went back the next day for just the crab cake. Elevated Wine Experience’s Lump Crab Cake Rob Galloway / Tahoe Daily TribuneAs part of a mini menu overhaul the crab cake is part of several reconstructions – and a perfect complement to any one of their trio of natural wine offerings. The crab cake consists of some usual suspects: lump crab meat, breadcrumbs, some herbs and other special ingredients, but the kicker comes in the form of gruyere cheese – something you really do not see in a crab cake. Any crab cake needs to balance the tightrope of light textures and a creamy interior, and this dish does that perfectly.