Crab Cakes with Chardonnay Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The secret to the crisp coating in this recipe? Crushed potato chips. Ingredients:
1 3/4 cups chardonnay or other dry white wine |
1/3 cup chopped shallots |
1 cup whipping cream |
1 1/2 pounds crabmeat, drained (about 4 cups) |
2 1/2 cups finely crushed potato chips |
1 1/4 cups fresh breadcrumbs made from french bread |
1 7.25-ounce jar roasted red peppers, drained, 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 (about) vegetable oil |
Directions:
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.
2. 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.
3. 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.
4. Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
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