Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche

Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crab cakes:

  • 2

    pounds jumbo lump crabmeat

  • ½

    small onion, finely minced

  • ½

    small red bell pepper, minced

  • 1

    teaspoon butter, plus more for sauteing

  • 1

    extra-large egg

  • ½

    cup mayonnaise

  • 1

    tablespoon Dijon mustard

  • ¼

    teaspoon dry mustard

  • 1

    teaspoon chopped parsley leaves

  • Pinch cayenne

  • Sea salt and fresh ground pepper

  • 3

    drops hot sauce, or to taste

  • 4

    tablespoons vegetable oil

  • 2

    cups fine bread crumbs, seasoned with salt and pepper

  • Mustard creme fraiche:

  • ½

    cup creme fraiche

  • ¼

    cup mayonnaise

  • 2

    tablespoons Dijon mustard

  • 2

    tablespoons whole-grain mustard

  • 1

    tablespoon honey mustard

  • ½

    teaspoon salt

  • ½

    teaspoon ground white pepper

  • 2

    drops hot sauce (recommended: Tabasco)

Directions

To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY). In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool. In a stainless bowl mix the egg, mayonnaise, mustards, parsley, cayenne, hot sauce, salt and pepper. Add in onions and peppers and fold in the crabmeat. Form into cakes about 3 inches across by 1 and 1/2 inches thick. Pack firmly, but do not crush the lumps, the cake should just hold together. Dredge on top and bottom in bread crumbs and chill for at least 1 hour in the refrigerator. Preheat an oven to 400 degrees F. In a saute pan over medium high heat, add 2 tablespoons of the vegetable oil and when hot, saute the crab cakes on 1 side. Do not crowd the pan. Do it in batches if serving several. Add a nut of whole butter to the pan and cook the cakes until brown on the other side. Place in the oven for about 2 to 3 minutes to heat through. To make the creme fraiche: Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days.


Nutrition

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