Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche

• 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
• Sea salt and fresh ground pepper
• 3 drops hot sauce, or to taste
• 4 tablespoons vegetable oil
• 2 cups fine bread crumbs, seasoned with salt and pepper
• 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)

1. To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY).
2. In a saucepan over moderate heat, sweat the onion and pepper in the butter.
3. Remove from heat and cool.
4. In a stainless bowl mix the egg, mayonnaise, mustards, parsley, cayenne, hot sauce, salt and pepper.
5. Add in onions and peppers and fold in the crabmeat.
6. Form into cakes about 3 inches across by 1 and 1/2 inches thick.
7. Pack firmly, but do not crush the lumps, the cake should just hold together.
8. Dredge on top and bottom in bread crumbs and chill for at least 1 hour in the refrigerator.
9. Preheat an oven to 400 degrees F.
10. 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.
11. Do not crowd the pan.
12. Do it in batches if serving several.
13. Add a nut of whole butter to the pan and cook the cakes until brown on the other side.
14. Place in the oven for about 2 to 3 minutes to heat through.
15. To make the creme fraiche: Mix all ingredients together and serve at room temperature.
16. This will keep refrigerated for 3 to 4 days.

jumbo lump crabmeat, onion, red bell pepper, butter, egg, mayonnaise, mustard, dry mustard, parsley, cayenne, salt, hot sauce, vegetable oil, bread crumbs, creme fraiche, mayonnaise, mustard, wholegrain mustard, honey, salt, ground white pepper, hot sauce

Taken from www.foodnetwork.com/recipes/duet-of-chesapeake-crab-chesapeake-jumbo-lump-crab-cakes-with-mustard-creme-fraiche-recipe.html (may not work)