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Crab Cakes with Chardonnay Cream Sauce recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back 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.

It 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.

A 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.

This recipe comes from Le Chambord, Virginia Beach, VA.

The secret to the crisp coating in this recipe? Crushed potato chips.


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
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

  • 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

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