Crab Cakes With Chardonnay Cream Sauce

Crab Cakes With Chardonnay Cream Sauce
Crab Cakes With Chardonnay Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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)

Directions

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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