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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 244 (42%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 11g|
|Cholesterol 66.6mg||20 %|
|Sodium 1903.8mg||66 %|
|Potassium 412.8mg||11 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 49.9g|
|Protein 29.8g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 579
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