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Almond-Coated Crab Cakes With A Basil Wine Cream Sauce
Serves 2
1/2 Cup Emerald Roasted Almonds
2 Boxes Private Selection Crab Cakes
(2 crab cakes per package), thawed.
Found in the frozen seafood section.
3 Tablespoons Enova oil
1/4 Cup BV Chardonnay
2 Tablespoons Garden Gourmet Basil.
Squeeze tubes of Garden Gourmet herbs are in the Produce Department,
just under the packages of fresh herbs.
1/4 Cup Kroger heavy cream
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Finely chop almonds with knife or food processor to consistency of coarse cornmeal and place on a flat plate. Coat both sides of crab cakes with chopped almonds, pressing lightly to flatten the crab cakes into patty shape and insure the almonds stick.
- Heat oil in a skillet over medium heat about 1 minute. Slip crab cakes into the oil and cook until underside turns golden brown (about 2-3 minutes). Turn crab cakes over and cook until the other side also turns golden brown.
- Remove crab cakes and cover. Add Chardonnay to pan, reduce by half, and then the add basil and cream. Turn heat to low and simmer, stirring, until the sauce thickens.
- Put crab cakes on serving plates and top with the basil/wine sauce. As nice accompaniment would be fried or mashed potatoes and your favorite green vegetable. Be sure to enhance the taste of the crab cakes by serving BV Chardonnay with your meal.
Chef’s Tip: Cooking with wine. When cooking with wine, here are two good rules:
- Don’t cook with a wine you wouldn’t drink by itself (like cooking wine). When the alcohol in wine cooks away, you’re left with the flavor of the grape the wine was made from. That’s the flavor you want in your food – not the salt and chemicals in cooking wine.
- Serve the same wine you cook with. Accompany your meal with the same wine to compliment the flavors.
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