Duet Of Chesapeake Crab- Chesapeake Jumbo Lump Crab Cakes with Mustard Crem
|2 poundsjumbo lump crabmeat|
|1/2 smallonion; finely minced|
|1/2 smallred bell pepper; minced|
|1 teaspoonbutter; plus more for sauteing|
|1 extra-large egg|
|1 tablespoonDijon mustard|
|1/4 teaspoondry mustard|
|1 teaspoonchopped parsley leaves|
|Salt & pepper|
|3 dropshot sauce; or to taste|
|4 tablespoonsvegetable oil|
|2 cupsfine bread crumbs; seasoned with salt and pepper|
|Mustard Creme Fraiche:|
|1/2 cupcreme fraiche|
|2 tablespoonsDijon mustard|
|2 tablespoonswhole-grain mustard|
|1 tablespoonhoney mustard|
|1/2 teaspoonground white pepper|
|2 dropshot sauce; (recommended: Tabasco)|
Duet Of Chesapeake Crab- Chesapeake Jumbo Lump Crab Cakes with Mustard Crem Preparation
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Duet Of Chesapeake Crab- Chesapeake Jumbo Lump Crab Cakes with Mustard Crem Reviews
[I posted this recipe.]
2 years, 7 months, 1 weeks, 2 days, 22 hours, 50 minutes ago
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven