Crab Cakes with Chardonnay Cream Sauce
Elevate your seafood dining experience with these decadent Crab Cakes with Chardonnay Cream Sauce, a gourmet dish that’s as elegant as it is mouthwatering. Made with tender lump crab meat, aromatic Old Bay seasoning, and a touch of fresh herbs, these golden, pan-seared crab cakes are irresistibly crisp on the outside and tender on the inside. The luxurious Chardonnay cream sauce, infused with the rich flavors of shallots, butter, and a splash of citrusy lemon juice, adds a velvety finish that complements the delicate sweetness of the crab. Perfect for a special dinner or entertaining guests, this recipe strikes the perfect balance between sophistication and comfort. Serve with a crisp green salad or roasted vegetables for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 454 grams Lump crab meat
- 120 grams Panko breadcrumbs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 1 Egg
- 5 ml Worcestershire sauce
- 4 grams Old Bay seasoning
- 2 stalks Green onion, finely chopped
- 10 grams Fresh parsley, chopped
- 30 ml Olive oil
- 30 grams Unsalted butter
- 120 ml Dry Chardonnay wine
- 180 ml Heavy cream
- 1 Shallot, finely minced
- 15 ml Lemon juice
- 3 grams Salt
- 2 grams Black pepper
Instructions
In a large mixing bowl, gently combine the lump crab meat, 60 grams of Panko breadcrumbs, mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, chopped green onion, and fresh parsley. Be careful not to break apart the crab meat too much.
Form the mixture into 8 evenly sized patties and lightly press them into the remaining Panko breadcrumbs, covering all sides.
Heat the olive oil and half of the unsalted butter in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on each side or until golden brown. Remove and set on a plate lined with paper towels to drain excess oil.
In a small saucepan, prepare the Chardonnay cream sauce by melting the remaining butter over medium heat. Add the minced shallot and sauté until softened, about 2 minutes.
Pour in the Chardonnay and cook until reduced to half its volume, about 5 minutes.
Reduce the heat to low and stir in the heavy cream. Cook for another 3-4 minutes until the sauce thickens slightly.
Add the lemon juice, salt, and pepper to the sauce, stirring to combine. Adjust seasoning to taste.
Serve crab cakes warm, drizzled with the Chardonnay cream sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.9 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 465 mg | 36% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
