Crab Cakes with Chardonnay Cream Sauce Recipe

Name: Crab Cakes with Chardonnay Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (about 4 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

Servings: persons

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 (about 4 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

1
Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes.
2
Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes.
3
Season to taste with salt and pepper.
4
Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended.
5
Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes.
6
(Can be prepared 6 hours ahead.
7
Cover sauce and crab cakes separately and refrigerate.
8
Rewarm sauce over medium-low heat, stirring occasionally, before serving.)
9
Place remaining potato chips in shallow dish.
10
Press each cake into chips, turning to coat evenly.
11
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
12
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.
13
Transfer crab cakes to paper-towel-lined plate to drain.
14
Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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 (about 4 cups), and more.

Yes, Crab Cakes with Chardonnay Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes with Chardonnay Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions