P
Preston Pittman
Guest
Crab Cakes with Chardonnay Cream Sauce
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 (about4 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.
Serves 8 as a first-course.
From: Bon Appetit
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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 (about4 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.
Serves 8 as a first-course.
From: Bon Appetit
--
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/