Crispy Crab Cakes with Delectable Chardonnay Cream Sauce
Indulge in these irresistible crispy crab cakes, made extraordinary with a touch of crushed potato chips for the perfect crunch. Paired with a rich Chardonnay cream sauce, this recipe elevates traditional crab cakes to a gourmet delight. Customizable and sophisticated, this dish is guaranteed to impress at any dinner party or family gathering. Savor the unique combination of sweet crabmeat and the savory depth of roasted red peppers, all beautifully complemented by the silky cream sauce. Perfect for seafood lovers and those looking to add a touch of elegance to their meal.
8
Servings
N/A
Calories
15
Ingredients
Ingredients
Chardonnay wine
1 3/4 cups (dry white wine)
Chopped leeks or green onions
1/3 cup (chopped)
Heavy whipping cream
1 cup (none)
Crabmeat
1 1/2 lbs (drained (may use canned))
Potato chips
2 1/2 cups (crushed fine)
Fresh breadcrumbs
1 1/4 cups (made from French bread)
Roasted red peppers
1 (7 1/4 ounce) jar (drained and chopped)
Thinly sliced green onion
1/2 cup (sliced)
Large eggs
2 (beaten)
Fresh dill
2 tablespoons (chopped)
Dijon mustard
1 tablespoon (none)
Whole grain mustard
1 tablespoon (none)
Mayonnaise
1 tablespoon (none)
Canola or olive oil
1/4 cup (for frying, more as necessary)
Salt & pepper
to taste (none)
Instructions
1
In a medium saucepan, bring the Chardonnay and chopped leeks (or green onions) to a boil. Reduce the mixture until it is down to 1/2 cup, which should take approximately 10 minutes.
2
Lower the heat and stir in the heavy cream. Simmer gently until the sauce thickens to a pleasing consistency, about another 10 minutes. Season with salt and pepper to taste. Keep the sauce warm.
3
In a large mixing bowl, gently combine the drained crabmeat, 1/2 cup of crushed potato chips, fresh breadcrumbs, roasted red peppers, sliced green onions, eggs, dill, Dijon mustard, whole grain mustard, and mayonnaise. Mix until everything is well incorporated.
4
Using about 1/4 cup of the crabmeat mixture for each cake, form 16 patties approximately 2-1/2 inches in diameter.
5
Place the remaining crushed potato chips in a shallow dish and gently press each crab cake into the chips, coating them thoroughly.
6
Heat 2 tablespoons of canola or olive oil in a large heavy skillet over medium-high heat. Fry the crab cakes in batches, taking care not to overcrowd the skillet. Cook for about 5 minutes on each side, until they are golden brown and heated through. Add more oil if necessary.
7
Transfer the cooked crab cakes to a plate lined with paper towels to absorb excess oil.
8
To serve, arrange 2 crab cakes on each plate and generously spoon the Chardonnay cream sauce around them. Serve immediately for the best flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these crab cakes uniquely crispy?
These crab cakes use crushed potato chips both in the mixture and as a coating to provide a perfect crunch.
How do I prepare the Chardonnay cream sauce?
Reduce Chardonnay and leeks to 1/2 cup, then simmer with heavy cream until thick, seasoning with salt and pepper.
What type of wine is recommended for the sauce?
A dry white wine, specifically 1 3/4 cups of Chardonnay, is recommended for the most flavorful sauce.
Can I substitute the leeks in the sauce recipe?
Yes, you can use green onions as a substitute for leeks in the sauce reduction.
How much should the Chardonnay mixture be reduced?
The Chardonnay and leek mixture should be reduced to 1/2 cup, which usually takes about 10 minutes.
How long does the sauce take to thicken?
The sauce takes about 10 minutes to simmer and thicken once the heavy cream has been added.
What kind of crabmeat should I use?
Use 1 1/2 lbs of crabmeat, ensuring it is well-drained before mixing.
Can I use canned crabmeat for this recipe?
Yes, canned crabmeat may be used as long as it is thoroughly drained of all liquid.
How many potato chips are required?
You will need a total of 2 1/2 cups of finely crushed potato chips for this recipe.
How are the potato chips used in the recipe?
1/2 cup is mixed into the crabmeat, and the remaining 2 cups are used as an external coating.
What type of breadcrumbs are best?
The recipe suggests using 1 1/4 cups of fresh breadcrumbs specifically made from French bread.
How do I prepare the roasted red peppers?
Use one 7 1/4 ounce jar of roasted red peppers that have been drained and finely chopped.
What kind of onions go into the crab mixture?
The crabmeat mixture includes 1/2 cup of thinly sliced green onions.
Why are eggs included in the crab cake mixture?
Two beaten large eggs act as a essential binder to hold the crab cake patties together while cooking.
What types of mustard are used?
The recipe calls for 1 tablespoon of Dijon mustard and 1 tablespoon of whole grain mustard.
Is mayonnaise used in this crab cake recipe?
Yes, 1 tablespoon of mayonnaise is included in the mixture for added moisture and flavor.
What fresh herbs provide flavor to the cakes?
Two tablespoons of chopped fresh dill are used to provide a bright, herbal flavor to the cakes.
How many crab cakes does this recipe make?
This recipe is designed to produce approximately 16 individual crab cake patties.
What is the ideal size for each crab cake patty?
The patties should be formed to be approximately 2-1/2 inches in diameter.
How much mixture is used for each patty?
Use about 1/4 cup of the crabmeat mixture for each individual crab cake.
How do I coat the crab cakes before frying?
Gently press each crab cake patty into a shallow dish filled with crushed potato chips until coated thoroughly.
What kind of oil is best for frying the crab cakes?
You can use 1/4 cup of either canola oil or olive oil for frying, adding more as necessary.
How long should I fry each side of the crab cake?
Fry the crab cakes for about 5 minutes on each side until they are golden brown and heated through.
At what temperature should I fry the crab cakes?
Fry the cakes over medium-high heat in a large, heavy skillet for the best results.
How do I remove excess oil from the cooked cakes?
Transfer the cooked crab cakes to a plate lined with paper towels to absorb any excess oil after frying.
How many servings does this recipe provide?
This recipe provides a total of 8 servings when following the suggested portion size.
How many crab cakes are in one serving?
A standard serving consists of 2 crab cakes per person.
How should the crab cakes be plated for serving?
Arrange 2 cakes on a plate and generously spoon the Chardonnay cream sauce around them.
Can this dish be served at room temperature?
For the best flavor and texture, it is highly recommended to serve these crab cakes immediately while hot.
Is this recipe suitable for a dinner party?
Yes, this gourmet recipe is perfect for dinner parties or family gatherings looking for an elegant seafood dish.