Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab

Name: Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions