Total Time: 1 hr 15 mins
Prep Time: 30 mins
Cook Time: 45 mins
Yield: 16 crab cakes
- 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
- 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.
- 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.