Crab cakes with good French Chardonnay?

[lolly mackenzie]

May I also suggest that you use a splash (heaven forbid) of the same wine when making your buerre blanc (reduce cream, add wine and wisk in cold butter to finish) and serve it with the fish as well. It will make a HUGE difference in complimenting the wine. I know it may seem decadent but it will really marry the halibut with your lovely Chardonnay.