Posted by: Cindy 08-28-99 6:02 PM
Crab Cakes with Chardonnay Cream Sauce
1 3/4 cups Chardonnay 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 Tbl. chopped fresh dill
1 Tbl. Dijon mustard
1 Tbl. whole grain mustard
1 Tbl. mayonnaise
1/4 cup (about) vegetable oil
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.
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.
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