Recipe Background
Chip Crab Cakes are really something else! These patties of sweet and savory crabmeat are already delectable, but the addition of a potato chip coating (and potato chips in the refreshing and tangy filling) just adds a delightful snack-like energy to each bite! When you serve up Chip Crab Cakes with a homemade cream and leek sauce, you'll be amazed that so much flavor can fit into such a small package!
Chip Crab Cakes are really something else! These patties of sweet and savory crabmeat are already delectable, but the addition of a potato chip coating (and potato chips in the refreshing and tangy filling) just adds a delightful snack-like energy to each bite! When you serve up Chip Crab Cakes with a homemade cream and leek sauce, you'll be amazed that so much flavor can fit into such a small package!
Ingredients
- 1 3/4 cups dry white wine such as chardonnay
- 1/3 cup leeks thoroughly washed, chopped
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- 1 1/2 pounds crabmeat drained and picked through
- 2 1/2 cups potato chips finely crushed, divided
- 1 1/4 cups fresh breadcrumbs preferably from French bread
- 1 (7.25-ounce) jar chopped roasted red peppers drained
- 1/2 cup green onion thinly sliced
- 2 large eggs
- 2 tablespoons fresh dill chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon mayonnaise
- 2 tablespoons canola oil plus more, to taste
Directions
- In a heavy, medium saucepan over medium-high heat, add the wine and the leeks and bring the mixture to a boil.
- Boil the wine mixture until it reduces to about 1/2 cup, about 10 minutes.
- Reduce the heat to a simmer.
- Add the heavy cream to the wine mixture and simmer until the liquid is reduced to a sauce-like consistency, about 10 minutes.
- Season the sauce mixture with the salt and the pepper.
- Set the sauce mixture aside and keep it warm.
- In a large bowl, add the crabmeat, 1/2 cup of the crushed potato chips, the breadcrumbs, the roasted red peppers, the green onions, the eggs, the dill, the Dijon mustard, the whole-grain mustard, and the mayonnaise and stir and fold to combine.
- Form the crabmeat mixture into patties, using about 1/4 cup for each to make a total of 15-16 patties.
- In a shallow dish, add the remaining potato chips.
- Press the crab patties into the crushed chips in the dish, turning them to coat evenly.
- In a large, heavy skillet over medium-high heat, add 2 tablespoons of the oil.
- In batches, add the crab patties to the hot oil and cook, flipping them once, until they are golden-brown and heated through, about 5 minutes per side.
- Transfer the cooked crab cakes to a paper-towel-lined plate to drain and repeat, adding the extra oil as needed, until all of the crab cakes are cooked.
- Serve the crab cakes topped with the sauce.
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