Recipe courtesy of Bob Kinkead

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

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 8 cakes, 1 cup sauce
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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)


  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.