Ingredients
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)
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.
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By sarahlynn524_43...
Woodbridge, VA
on June 26, 2010
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These are FANTASTIC crab cakes. You definitely want to take the advise of other posters...you'll want to chill your binder and I even chilled the crab mixture before I make the cakes. I've made these on many occasions, as dinner cakes and as appetizers, this recipe is great for both. I try to chill the mixture overnight just so it's much easier, but if you make it the day of, it just as good...just allow yourself some extra time so you can chill the mixture before you form your patties. I definitely think the binder can use some bread crumbs and always add at least a 1/2 cup to it before I form patties, and for the patties I like to dip them in a mixture of fresh breadcrumbs and panko, but that's just me. This recipe really is fantastic.
By cm712712_12009585
fort washington, 60
on October 07, 2009
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Bob Kinkead is a culinary legend and seafood guru here in the Nation's Capital great recipe the same he uses in his restaurant that bears his name. All Hail Kinkead's
By stephanieariewi...
Potomac, 60
on August 25, 2009
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I'm a Maryland native, and summertime equals crabs. These definitely exceed the quality of many fine Eastern Shore restaurants! I tried these once for my family, and the flavor was excellent but they didn't hold together well. Give yourself extra time to chill the binding ingredients before adding the crabmeat. Once I did that, the cakes were perfection. Served them at a dinner party with a drizzle of another cream sauce and a colorful salad. And everyone wanted the recipe! Keep it up!
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