"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab Cakes With Chardonnay Cream Sauce Recipe

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This recipe for Crab Cakes With Chardonnay Cream Sauce, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 3⁄4 cups Chardonnay wine or 1 3⁄4 cups other dry white wine
1⁄3 cup chopped leeks or 1⁄3 cup green onion
1 cup heavy whipping cream
1 1⁄2 lbs crabmeat, drained (may used canned)
2 1⁄2 cups potato chips, crushed fine
1 1⁄4 cups fresh breadcrumbs, made from French bread
1 (7 1/4 ounce) jar roasted red peppers, drained and chopped
1⁄2 cup thinly sliced green onion
2 large eggs
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon mayonnaise
1⁄4 cup canola oil or 1⁄4 cup olive oil, using more if necessary
salt & pepper

Directions:
Directions:
Boil wine and leeks (or green onions) in heavy, medium saucepan until mixture is reduced to 1/2 cup (about 10 minutes). Reduce heat and add cream; simmer until liquid is reduced to sauce consistency (about 10 minutes). Season to taste with salt & pepper. Set aside and keep warm.

In large bowl, mix crabmeat, 1/2 cup crushed potato chips, bread crumbs and next 7 ingredients until well blended. Using 1/4 cupful of crabmeat for each cake, form mixture into 16 (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 large, heavy 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.

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

Number Of Servings:
Number Of Servings:
8 crab cakes
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
How to plate: Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.

NOTE: You can prepare the crab mixture and form the crab cakes, and make the sauce, 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Re-warm sauce and fry crab cakes just before serving.

 

 

 

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