Seafood Cakes with Lemon Creme Fraiche Recipe

Ingredients

• 2 ounces sea scallops
• 4 ounces large shrimp, peeled and deveined
• 1/2 cup freshly grated Parmesan cheese
• 1 egg
• 1 tablespoon Dijon mustard
• Kosher salt
• Freshly ground white pepper
• 1 jalapeno chile, seeds removed, finely chopped
• 2 tablespoons coarsely chopped fresh cilantro
• Freshly grated zest of 2 lemons
• 5 to 6 ounces cooked crabmeat, picked over and shells removed
• Juice of 1 lemon
• 1/2 cup creme fraiche
• 2 tablespoons grapeseed oil
• About 2 tablespoons basil-flavored oil or other flavored oil (optional)