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