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Ingredients

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
• 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

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)

Description

Food Network Invites You To Try This Duet Of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes With Mustard Creme Fraiche Recipe.

Food Network