Crab Cakes With Chardonnay Cream Sauce

Name: Crab Cakes With Chardonnay Cream Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 296 milliliters fresh breadcrumbs, made from french bread; 680 grams crabmeat, drained (may used canned); 1 Tbsp dijon mustard; 2 larges eggs; 2 Tbsps fresh dill, chopped; 79 milliliters chopped leek or green onion; 237 milliliters heavy whipping cream; 1 Tbsp mayonnaise; 59 milliliters canola oil or olive oil, using more if necessary; 591 milliliters potato chips, crushed fine; 206 grams roasted red peppers, drained and chopped; 8 servings salt & pepper; 1 Tbsp whole grain mustard; 414 milliliters chardonnay wine or other dry white wine

Crab Cakes With Chardonnay Cream Sauce is a pescatarian hor d'oeuvre. One serving contains 523 calories, 22g of protein, and 32g of fat. This recipe serves 8. Head to the store and pick up breadcrumbs, grain mustard, chardonnay wine, and a few other things to make it today.

Ingredients

Servings:

296milliliters

fresh breadcrumbs, made from french bread 680grams

crabmeat, drained (may used canned)1Tbsp

dijon mustard 2larges

eggs 2Tbsps

fresh dill, chopped 79milliliters

chopped leek or green onion 237milliliters

heavy whipping cream 1Tbsp

mayonnaise 59milliliters

canola oil or olive oil, using more if necessary 591milliliters

potato chips, crushed fine 206grams

roasted red peppers, drained and chopped 8servings

salt & pepper 1Tbsp

whole grain mustard 414milliliters

chardonnay wine or other dry white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.