Mini Crab Cakes with Mustard Creme Fraiche Recipe | Valerie Bertinelli
Make this Mini Crab Cakes with Mustard Creme Fraiche recipe tonight for a light, elegant meal that comes together fast. Impressive and easy.
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Cooking tools:
- Food processor
- Microplane
- Pepper mill
- Nonstick skillet
- Baking sheet
- Aluminum foil
- Serving platter
- Mixing bowl
- Refrigerator
- Stove
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 1/4 cup creme fraiche
- 1 tablespoon whole-grain mustard
- 1 teaspoon Dijon Mustard
- 1/8 teaspoon seafood seasoning, such as Old Bay
- 2 slices white sandwich bread
- 1 pound jumbo lump crabmeat, picked through for bits of shell
- 1/4 cup mayonnaise
- 1 tablespoon lemon zest, plus lemon wedges, for serving
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon seafood seasoning, such as Old Bay
- 1/8 teaspoon cayenne pepper
- 2 scallions, finely chopped
- Kosher salt
- freshly ground black pepper
- 1 large egg, beaten
- 3 tablespoons unsalted butter
- 1 tablespoon chopped chives, for garnish
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