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

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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.

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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

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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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I have been to some of the finest restaurants in Miami, as well as tried all kinds of recipes at home. This recipe is by far the very best in texture and flavor. If you want to impress this is the recipe to achieve.

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These were some of the best crab cakes I've ever had. The crab is the star of the show and the red pepper, hot sauce, onion and parsley provide an excellent balance. These were just as good if not better, than crab cakes I've eaten at fine restaurants.

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Fabulous! I used white bread crumbs (made in the food processor and a bit of seasoned ones- These crab cakes are easy to make and are perfect for a special occassion.

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Living in the North ,I have never had anything but 'bread crumbs with a little processed crab'for what these restaurants call a crab cake. This recipe is as good as the finest we've had while vacationing at the Maryland shore! Just perfect!!

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The crab cakes were tender and flavorful. They didn't hold together well, so I had to be very careful when cooking them.

I served it with a homemade remoulade sauce from another recipe.

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Good cakes - great sauce!

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I've had better. They didn't hold together well, flavor was just ok.