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.

Steps

Boil wine and leeks in heavy , medium saucepan until mixture is reduced to 1 / 2 cup.

Reduce heat and add cream.

Simmer until liquid is reduced to sauce consistency.

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 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.

Cover sauce and crab cakes separately and refrigerate.

Re-warm sauce and fr.

Ingredients

chardonnay wine, leeks, heavy whipping cream, crabmeat, potato chips, fresh breadcrumbs, roasted red peppers, green onion, eggs, fresh dill, dijon mustard, whole grain mustard, mayonnaise, canola oil, salt & pepper