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

Total Time:
45 min
15 min
30 min

8 cakes, 1 cup sauce

  • Crab cakes:
  • 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
  • Mustard creme fraiche:
  • 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)
  • 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.

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