Duet Of Chesapeake Crab- Chesapeake Jumbo Lump Crab Cakes with Mustard Crem - BigOven 186625

Duet Of Chesapeake Crab- Chesapeake Jumbo Lump Crab Cakes with Mustard Crem

Ready in 30 minutes
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Duet Of Chesapeake Crab- Chesapeake Jumbo Lump Crab Cakes with Mustard Crem"

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Prep Time:15 min

Cook Time:30 min


Ingredients

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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
Salt & 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)

Original recipe makes 8 Servings

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 579 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
sbjonas 3 years ago
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