Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche
- 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.
Recipe courtesy Bob Kinkead