Crab Cakes with Chardonnay Cream SauceWine Pairings: Chardonnay
We paired this with Gainey Chardonnay, Santa Ynez Valley, CA - Premium Wine of the Month Club, January 2012
- 1 3/4 cups Chardonnay or other dry white wine
- 1/3 cup chopped shallots
- 1 cup whipping cream
- 1 1/2 pounds crabmeat, drained (about 4 cups)
- 2 1/2 cups finely crushed potato chips
- 1 1/4 cups fresh breadcrumbs made from French bread
- 1 7.25-ounce jar roasted red peppers, drained, coarsely chopped
- 1/2 cup thinly sliced green onions
- 2 large eggs
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon mayonnaise
- 1/4 cup (about) vegetable oil
- Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.
- Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. 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 evenly.
- Heat 2 tablespoons oil in heavy large 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. Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
Recipe from www.epicurious.com