Emprimir
Correo Electrónico
Add a photoRaciónes: 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
- 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.
- 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.
- 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.
- Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
- This recipe yields 8 servings as a first-course.
- Comments: The secret to the crisp coating in this recipe Crushed potato chips.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 631 | |
| Calories from Fat 339 | 54% |
| Total Fat 38.42g | 48% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.18g | |
| Cholesterol 128mg | 43% |
| Sodium 744mg | 31% |
| Potassium 1632mg | 47% |
| Total Carbs 39.97g | 11% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.19g | 1% |
| Protein 24.31g | 39% |
