Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche Recipe
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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 Facts
| Amount Per 1 Serving | |||
| Calories | 520.66 Kcal (2180 kJ) | ||
| Calories from fat | 295.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.86g | 51% | |
|---|---|---|---|
| Cholesterol | 37.94mg | 13% | |
| Sodium | 816.92mg | 34% | |
| Potassium | 109.44mg | 2% | |
| Total Carbs | 24.43g | 8% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 28.96g | 58% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.9mg | 27% | |
| Calcium | 76.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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