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Receta Crab Cakes With Chardonnay Cream Sauce
by Global Cookbook

Crab Cakes With Chardonnay Cream Sauce
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  Raciónes: 8

Ingredientes

  • 1 3/4 c. Chardonnay (or possibly other dry white wine)
  • 1/3 c. minced shallots
  • 1 c. whipping cream Salt to taste Freshly-grnd black pepper to taste
  • 1 1/2 lb crabmeat - (abt 4 c.) liquid removed
  • 2 1/2 c. finely-crushed potato chips
  • 1 1/4 c. fresh breadcrumbs made from French bread
  • 1 jar roasted red peppers - (7 1/4 ounce) liquid removed, and coarsely minced
  • 1/2 c. thinly-sliced green onions
  • 2 lrg Large eggs
  • 2 Tbsp. minced fresh dill
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. whole grain mustard
  • 1 Tbsp. mayonnaise
  • 1/4 c. vegetable oil - (about)

Direcciones

  1. Boil wine and shallots in heavy medium saucepan till mix is reduced to 1/2 c., about 10 min. Add in cream and boil till liquid is reduced to sauce consistency, about 10 min. Season to taste with salt and pepper.
  2. Mix crabmeat, 1/2 c. crushed potato chips, breadcrumbs and next 7 ingredients in large bowl till well blended. Using 1/4 cupful crab mix for each cake, form mix into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hrs ahead. Cover sauce and crab cakes separately and chill. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat proportionately.
  3. Heat 2 Tbsp. oil in heavy large skillet over medium-high heat. Working in batches, add in crab cakes to skillet and cook till golden and heated through, adding more oil as necessary, about 5 min per side. Transfer crab cakes to paper-towel-lined plate to drain.
  4. Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
  5. This recipe yields 8 servings as a first-course.
  6. Comments: The secret to the crisp coating in this recipe Crushed potato chips.