Crab Cakes with Chardonnay Cream Sauce
 
1-3/4 cup  chardonnay or other dry white wine
1/3 cup  chopped shallots
1 cup  whipping cream
1-1/2 lb.  crabmeat, drained (about4 cups)
2-1/2 cup  finely crushed potato chips
1-1/4 cup  fresh breadcrumbs made from french bread
1   725ounce jar roasted red peppers, drained, coarsely chopped
1/2 cup  thinly sliced green onions
2 large  eggs
2 Tbsp  chopped fresh dill
1 Tbsp  dijon mustard
1 Tbsp  whole grain mustard
1 Tbsp  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 
 
 
-- 
(ID: 2594) Mirror: rec.food.recipes: Sun, May 15, 2005


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