Crab Cakes With Chardonnay Cream Sauce

READY IN: 1hr 15mins
Recipe by Cream Puff

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.

Top Review by Patsy M.

Cakes would not hold together, added more mayo and 1 more egg worked out fine and tasted just as good.

Ingredients Nutrition

Directions

  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.
  5. 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.

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