Maine Crab Cakes with Watercress and Strawberry Salad Recipe

Place crabmeat in bowl and pick through, removing any shell fragments. Add créme fraiche or cream and bread, torn into small pieces. Heat 1 teaspoon butter in skillet on medium-high heat until butter foams. Add diced peppers and sauté for 2 minutes then mix with crabmeat, along with parsley, mint, lemon juice and zest. To beaten egg, add Old Bay seasoning, white pepper, cayenne pepper and salt. Add to crab mixture and lightly combine, being careful not to overwork. Gently form mixture into loose patties. Heat skillet over medium-high heat, add 2 teaspoons butter, heat until butter foams, add crabcakes 4 at a time and cook on each side until golden brown.

Watercress Salad: Toss watercress and strawberries with orange juice, olive oil and seasonings. Place on serving platter and arrange crabcakes around watercress salad. Top each cake with small dollop of créme fraiche and chopped chives.