1 3/4 cups Chardonnay or other dry white wine1/3 cup chopped shallots
1 cup whipping cream
1 1/2 pounds crabmeat
2 1/2 cups finely crushed potato chips
1 1/4 cups fresh breadcrumbs from French bread
1 7.25 ounce jar roasted red peppers, drained, and coarsly chopped 1/2 cup thinly sliced green onions
2 large eggs
2 tbsp chapped fresh dill
1 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tbsp mayonaise
1/4 cup vegetable oil
Method
1. Boil wine and shallots in saucepan until mixture is reduced to 1/2 (about 10 minutes).
2. Add whipping cream and boil until liquid is reduced to sauce consistency. (about 10 minutes). Let stand.
3. Season to taste with salt and pepper.
4. In large bowl mix crabemeat, 1/2 cup crushed potato chops, breadcrumbs, roasted red peppers, green onions, eggs, dill, Dijon mustard, whole grain mustard, and mayonaise until well blended.
5. Using a 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes.
6. Place the other 2 cups of potato chips into a bowl and press each cakes into chips, turning to caot evenly.
7. Heat 2 tablespoons oil in heavy large skillet over medium high heat. Working in batches, add crab cakes to skillet adn cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to peper-towel-lined plate to drain.
8. Place crab cakes on each plate, spoon sauce aaround cakes and then serve immediately.
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