Click for Cookbook LOGIN
"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crab Cakes With Chardonnay Cream Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Crab Cakes With Chardonnay Cream Sauce 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!
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

76W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!