Recipe Background
Chip crab cakes with a crispy twist, perfect for friend reunions.
The first time I made these chip crab cakes was after an unexpected visit from my old college friend, Jenna. She was in town for a conference and craved a taste of the coast. We hadn't seen each other in years, and the occasion screamed for a dish that was both familiar and slightly daring. I rummaged through my pantry, finding a can of crabmeat that I’d been saving for something special. Jenna, of course, volunteered her favorite Chardonnay from a local vineyard to toast the reunion—and for the sauce.
As we cooked together, Jenna masterfully chopped straight to the heart of the flavor: those delightful roasted red peppers and the subtle hint of fresh dill that always stole the show. I decided to include crispy potato chips for coating, a new twist gained from a past culinary experiment that added an unexpected crunch everyone loved. The whole thing came together with effortless joy, mirroring our friendship. My key advice? Let the crab cakes rest on a paper towel after cooking to keep them crisp.
When it came time to serve, we sat on my tiny balcony, balancing small plates and glasses while reminiscing over the aroma of sizzling dill and warm bread. Jenna remarked how the leeks melded perfectly with the wine sauce, adding just enough punch to complement the richness of the crab. The sunshine, laughter, and taste of the sea right from my urban kitchen made the afternoon unforgettable.
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
- In a heavy, medium saucepan over medium-high heat, add the wine and the leeks and bring the mixture to a boil.
- Boil the wine mixture until it reduces to about 1/2 cup, about 10 minutes.
- Reduce the heat to a simmer.
- Add the heavy cream to the wine mixture and simmer until the liquid is reduced to a sauce-like consistency, about 10 minutes.
- Season the sauce mixture with the salt and the pepper.
- Set the sauce mixture aside and keep it warm.
- 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.
- Form the crabmeat mixture into patties, using about 1/4 cup for each to make a total of 15-16 patties.
- In a shallow dish, add the remaining potato chips.
- Press the crab patties into the crushed chips in the dish, turning them to coat evenly.
- In a large, heavy skillet over medium-high heat, add 2 tablespoons of the oil.
- 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.
- 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.
- Serve the crab cakes topped with the sauce.
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