About
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
Step 1 -In a heavy, medium saucepan over medium-high heat, add the wine and the leeks and bring the mixture to a boil.
Step 2 -Boil the wine mixture until it reduces to about 1/2 cup, about 10 minutes.
Step 3 -Reduce the heat to a simmer.
Step 4 -Add the heavy cream to the wine mixture and simmer until the liquid is reduced to a sauce-like consistency, about 10 minutes.
Step 5 -Season the sauce mixture with the salt and the pepper.
Step 6 -Set the sauce mixture aside and keep it warm.
Step 7 -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.
Step 8 -Form the crabmeat mixture into patties, using about 1/4 cup for each to make a total of 15-16 patties.
Step 9 -In a shallow dish, add the remaining potato chips.
Step 10 -Press the crab patties into the crushed chips in the dish, turning them to coat evenly.
Step 11 -In a large, heavy skillet over medium-high heat, add 2 tablespoons of the oil.
Step 12 -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.
Step 13 -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.
Step 14 -Serve the crab cakes topped with the sauce.
