Ingredients
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1 3/4
-
1/3
-
1
-
1 1/2
-
2 1/2
-
1 1/4
-
1
-
1/2
-
2
-
2
-
1
-
1
-
1
-
1/4
-
Directions
Crab Cakes With Chardonnay Cream Sauce, The secret to the crisp coating in this recipe? Crushed potato chips! This recipe is from Bon Appetit and is my favorite crab cake recipe , I don’t recommend making the sauce first & keeping it warm, unsure how for that length of time Not only do you have to make the mix & shape patties (with varying degrees of difficulty) you then have to fry them in at least 2 batches for 5mins per side That sauce will evaporate/thicken There are dedicated sauce pots with a paddle but pushing 30mins is still a long time to wait I read the reviews of the moulding difficulty When I got to the difficult stage, used metal rings that Chef’s use to make tidy portions of foods on baking trays, then froze them (they don’t need to be completely flat); I expect the fridge would have worked but I wanted them to firm quickly I removed them to fry with a fish-slice in hot oil & they didn’t fall apart Served with mash potato, broccoli, carrots & peas , Cakes would not hold together, added more mayo and 1 more egg worked out fine and tasted just as good
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Steps
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1
Done
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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
Done
|
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
Done
|
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
Done
|
How to Plate: Place 2 Crab Cakes on Each Plate; Spoon Sauce Around Crab Cakes and Then Serve Immediately. |
|
5
Done
|
Note: 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. |
