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Crab Cakes With Chardonnay Cream Sauce


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  • 1 3/4 cups Chardonnay (or other dry white wine)
  • 1/3 cup chopped shallots
  • 1 cup whipping cream
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 1/2 pounds crabmeat - (abt 4 cups) drained
  • 2 1/2 cups finely-crushed potato chips
  • 1 1/4 cups fresh breadcrumbs made from French bread
  • 1 jar roasted red peppers - (7 1/4 oz) drained, and coarsely chopped
  • 1/2 cup thinly-sliced green onions
  • 2 large eggs
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon mayonnaise
  • 1/4 cup vegetable oil - (about)


Servings 8


Step 1

Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. 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 evenly.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.

Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.

This recipe yields 8 servings as a first-course.

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