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  • Crab Cakes With Chardonnay Cream Sauce

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    Crab Cakes With Chardonnay Cream Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 3/4 c. Chardonnay (or possibly other dry white wine)
    • 1/3 c. minced shallots
    • 1 c. whipping cream Salt to taste Freshly-grnd black pepper to taste
    • 1 1/2 lb crabmeat - (abt 4 c.) liquid removed
    • 2 1/2 c. finely-crushed potato chips
    • 1 1/4 c. fresh breadcrumbs made from French bread
    • 1 jar roasted red peppers - (7 1/4 ounce) liquid removed, and coarsely minced
    • 1/2 c. thinly-sliced green onions
    • 2 lrg Large eggs
    • 2 Tbsp. minced fresh dill
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. whole grain mustard
    • 1 Tbsp. mayonnaise
    • 1/4 c. vegetable oil - (about)

    Directions

    1. Boil wine and shallots in heavy medium saucepan till mix is reduced to 1/2 c., about 10 min. Add in cream and boil till liquid is reduced to sauce consistency, about 10 min. Season to taste with salt and pepper.
    2. Mix crabmeat, 1/2 c. crushed potato chips, breadcrumbs and next 7 ingredients in large bowl till well blended. Using 1/4 cupful crab mix for each cake, form mix into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hrs ahead. Cover sauce and crab cakes separately and chill. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat proportionately.
    3. Heat 2 Tbsp. oil in heavy large skillet over medium-high heat. Working in batches, add in crab cakes to skillet and cook till golden and heated through, adding more oil as necessary, about 5 min per side. Transfer crab cakes to paper-towel-lined plate to drain.
    4. Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
    5. This recipe yields 8 servings as a first-course.
    6. Comments: The secret to the crisp coating in this recipe Crushed potato chips.

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