Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 pounds jumbo lump crabmeat |
1/2 small onion, finely minced |
1/2 small red bell pepper, minced |
1 teaspoon butter, plus more for sauteing |
1 extra-large egg |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1/4 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 |
1/2 cup creme fraiche |
1/4 cup mayonnaise |
2 tablespoons dijon mustard |
2 tablespoons whole-grain mustard |
1 tablespoon honey mustard |
1/2 teaspoon salt |
1/2 teaspoon ground white pepper |
2 drops hot sauce (recommended: tabasco) |
Directions:
1. To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY).
2. In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool.
3. 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.
4. Preheat an oven to 400 degrees F.
5. 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.
6. To make the creme fraiche: Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days.
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