CRAB CAKES WITH CHARDONNAY CREAM SAUCE
The secret to the crisp coating in this recipe? Crushed potato chips! This recipe is from Bon Appetit and is my favorite crab cake recipe.
Provided by Cream Puff
Categories Crab
Time 1h15m
Yield 16 crab cakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
Nutrition Facts : Calories 711.2, Fat 43.4, SaturatedFat 10.6, Cholesterol 123, Sodium 1590, Carbohydrate 48.4, Fiber 4.2, Sugar 2.2, Protein 24.7
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Hassaan Asghar
[email protected]These crab cakes are the best I've ever had. The Chardonnay cream sauce is the perfect finishing touch.
muzzamil hussain
[email protected]I made these crab cakes for my family and they loved them! My kids even ate them, which is saying something because they're not big fans of seafood.
DayaRam Rai118
[email protected]I'm allergic to crab. Do you think these crab cakes would be good with shrimp or lobster instead?
Rich Scope
[email protected]I've made these crab cakes several times now and they're always perfect. The Chardonnay cream sauce is amazing.
dabir naqvi
[email protected]These crab cakes are so easy to make and they're always a crowd-pleaser.
Susan Carson
[email protected]I made these crab cakes for a party and they were a huge hit! Everyone loved them.
Fdy Gyt
[email protected]I found that using fresh crab meat made a big difference in the flavor of the crab cakes. If you can, I recommend using fresh crab meat instead of canned.
Fumilayo
[email protected]Has anyone tried making these crab cakes with a different type of white wine? I'm thinking about using Sauvignon Blanc.
Khadija Awinpoaka
[email protected]Yum! These crab cakes were so good!
My Viral Blog
[email protected]I made these crab cakes last night and they were absolutely delicious! The Chardonnay cream sauce was the perfect complement to the crab cakes, and the whole dish came together beautifully. I would definitely recommend this recipe to anyone who loves