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Mini Crab Cakes with Mustard Creme Fraiche

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  • Level: Easy
  • Total: 50 min (includes chilling time)
  • Active: 20 min
  • Yield: 15 mini crab cakes
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Ingredients

Mustard Creme Fraiche:

1/4 cup creme fraiche

1 tablespoon whole-grain mustard 

1 teaspoon Dijon Mustard 

1/8 teaspoon seafood seasoning, such as Old Bay 

Mini Crab Cakes:

2 slices white sandwich bread

1 pound jumbo lump crabmeat, picked through for bits of shell 

1/4 cup mayonnaise 

1 tablespoon lemon zest, plus lemon wedges, for serving 

1 teaspoon Worcestershire sauce 

1/2 teaspoon seafood seasoning, such as Old Bay 

1/8 teaspoon cayenne pepper

2 scallions, finely chopped 

Kosher salt and freshly ground black pepper 

1 large egg, beaten 

3 tablespoons unsalted butter 

1 tablespoon chopped chives, for garnish 

Directions

  1. For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
  2. For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
  3. Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
  4. Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.