Prep Time:15 min
Cook Time:30 min
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.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 579 | ||
Calories from Fat: 244 (42%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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