© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit
Servings: 8, as a first course
1 ¾ cups Chardonnay or other dry white wine
⅓ cup chopped shallots
1 cup whipping cream
1 ½ pounds crabmeat, drained, about4 cups
2 ½ cups finely crushed potato chips
1 ¼ cups fresh breadcrumbs made from French bread
1 7 ¼ ounce jar roasted red peppers, drained, coarsely chopped
½ 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
about ¼ cup vegetable oil
Boil wine and shallots in heavy medium saucepan until mixture is reduced to ½ 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, ½ cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using ¼ cupful crab mixture for each cake, form mixture into sixteen 2 ½-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.