Crab Cakes With Chardonnay Cream Sauce


Total Time: 1 hr 15 mins

Prep Time: 30 mins

Cook Time: 45 mins

Servings: 8

Yield: 16 crab cakes


  • 34 cups Chardonnay wine or 1 34 cups other dry white wine
  • 13 cup chopped leeks or 13 cup green onion
  • 1 cup heavy whipping cream
  • 12 lbs crabmeat, drained (may used canned)
  • 12 cups potato chips, crushed fine
  • 14 cups fresh breadcrumbs, made from French bread
  • 1 (7 1/4 ounce) jar roasted red peppers, drained and chopped
  • 12 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
  • 14 cup canola oil or 14 cup olive oil, using more if necessary
  • salt & pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.