Best 4 Crab Cakes With Chardonnay Cream Sauce Recipes
Indulge in a delightful culinary journey with our enticing crab cakes, masterfully crafted with succulent crab meat, aromatic herbs, and a touch of zesty lemon. These delectable cakes are then delicately pan-fried to achieve a golden-brown crust, offering a crispy exterior that yields to a tender, flavorful interior. Accompanying these crab cakes is a luscious Chardonnay cream sauce, a symphony of flavors that harmoniously blends the richness of Chardonnay wine, the tang of lemon, and the creaminess of heavy cream. This velvety sauce elevates the crab cakes to new heights, creating a dish that is both elegant and comforting.
In addition to the main recipe, this article also includes a delectable array of complementary dishes that will elevate your dining experience. Treat your palate to a refreshing Chardonnay-infused vinaigrette, perfect for dressing your favorite salad or drizzling over grilled vegetables. Discover the secrets of a classic tartar sauce, an essential condiment that adds a tangy kick to seafood dishes. And for a touch of indulgence, create a luscious lemon beurre blanc sauce, a luxurious accompaniment that pairs beautifully with both seafood and poultry.
CRAB CAKES WITH CHARDONNAY CREAM SAUCE
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.
Provided by Cream Puff
Categories Crab
Time 1h15m
Yield 16 crab cakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- How to plate: Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
- 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.
Nutrition Facts : Calories 711.2, Fat 43.4, SaturatedFat 10.6, Cholesterol 123, Sodium 1590, Carbohydrate 48.4, Fiber 4.2, Sugar 2.2, Protein 24.7
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
CRAB CAKES WITH CHARDONNAY CREAM SAUCE
Categories Milk/Cream Wine Appetizer Sauté Crab Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8 as a first-course
Number Of Ingredients 14
Steps:
- 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.
CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE
This crab cakes recipe can be used to make a hearty dinner or bite-sized hors d'oeuvres!
Provided by MMZEHER
Categories Crab Cakes
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
- Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
- Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
- Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
- Serve patties with sauce.
Nutrition Facts : Calories 835.4 calories, Carbohydrate 48.8 g, Cholesterol 167.2 mg, Fat 63.1 g, Fiber 3.2 g, Protein 20 g, SaturatedFat 17.6 g, Sodium 1010.6 mg, Sugar 6 g
Tips:
- When choosing crab meat, opt for fresh, lump crab meat for the best flavor and texture.
- If using frozen crab meat, thaw it properly in the refrigerator overnight or under cold running water for 30 minutes.
- Don't overmix the crab cake mixture. Overmixing can make the crab cakes tough.
- Gently fold in the bread crumbs last, just until combined. This will help keep the crab cakes light and airy.
- When forming the crab cakes, use a light touch. Packing them too tightly will make them dense and heavy.
- Pan-fry the crab cakes over medium heat until golden brown and crispy on both sides. Don't crowd the pan, or the crab cakes will steam instead of fry.
- Serve the crab cakes immediately with your favorite dipping sauce, such as tartar sauce, remoulade, or Chardonnay cream sauce.
Conclusion:
These crab cakes with Chardonnay cream sauce are a delicious and elegant dish that is perfect for a special occasion. The crab cakes are made with fresh, lump crab meat and a variety of seasonings, and they are pan-fried until golden brown and crispy. The Chardonnay cream sauce is made with a reduction of shallots, white wine, and heavy cream, and it adds a rich and flavorful touch to the crab cakes. Serve these crab cakes with your favorite dipping sauce and enjoy!
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