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    You are in: Home / Recipes / Crab Cakes With Chardonnay Cream Sauce Recipe
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    Crab Cakes With Chardonnay Cream Sauce

    Crab Cakes With Chardonnay Cream Sauce. Photo by NorthwestGal

    1/1 Photo of Crab Cakes With Chardonnay Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Cream Puff's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    crab ca ...

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      How to plate: Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
    5. 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.

    Ratings & Reviews:

    • on August 02, 2012

      I tried this recipe and put all the ingredients in to a tea! The sauce turned out great. I had so much trouble trying to mold the mixture into patties so I have to say that something is missing from the recipe. More mayonnaise? I didn't have time to FIX the recipe so I had to settle for NOT frying the mixture and just bringing it with romaine lettuce leaves and called it Crab Cake Lettuce Wraps. It tasted wonderful, BUT that wasn't what it was supposed to be. I'd like to know how the one review by Cream Puff managed to make these work!!?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2009

      45

      The Chardonnay Cream Sauce was the highlight of this dish. The crab cakes were OK (though for my own personal preference, I would reduce the amount of roasted red peppers next time). But the sauce really contributed a lot of flavor and brought the whole dish together into a wonderful light meal. I served them with extra potato chips and fresh lemonade. Thanks, Cream Puff.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crab Cakes With Chardonnay Cream Sauce

    Serving Size: 1 (306 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 718.3
     
    Calories from Fat 396
    55%
    Total Fat 44.0 g
    67%
    Saturated Fat 10.6 g
    53%
    Cholesterol 123.4 mg
    41%
    Sodium 1603.0 mg
    66%
    Total Carbohydrate 48.7 g
    16%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.2 g
    9%
    Protein 24.6 g
    49%

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