Cakes with Chardonnay Cream Sauce
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe comes from Le Chambord, Virginia Beach, VA.
secret to the crisp coating in this recipe? Crushed
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
1 7.25-ounce jar roasted red peppers, drained,
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
wine and shallots in heavy medium saucepan until mixture
is reduced to 1/2 cup, about 10 minutes.
cream and boil until liquid is reduced to sauce consistency,
about 10 minutes.
to taste with salt and pepper.
crabmeat, 1/2 cup crushed potato chips, breadcrumbs
and next 7 ingredients in large bowl until well blended.
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.)
remaining potato chips in shallow dish. Press each
cake into chips, turning to coat evenly.
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.
crab cakes to paper towel lined plate to drain.
2 crab cakes on each plate; spoon sauce around crab
cakes and then serve immediately.
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