Ingredients Jump to Instructions ↓

  1. Crab Cakes:

  2. 1 pound Maine crabmeat

  3. 1 cup creme fraiche or reduced cream

  4. 4 slices lightly toasted French bread

  5. 1 egg , beaten

  6. Zest and juice of 1 lemon

  7. 3 tablespoons finely diced red bell pepper

  8. 2 tablespoons snipped Italian parsley

  9. 1 teaspoon finely chopped fresh mint

  10. 1 teaspoon Old Bay seasoning

  11. 1/8 teaspoon white pepper

  12. Dash cayenne pepper

  13. 1 teaspoon sea salt

  14. Watercress Salad:

  15. 3 bunches watercress, washed and trimmed

  16. 1 cup Maine strawberries, washed, stemmed and sliced

  17. Juice of 1 orange

  18. 2 tablespoons extra virgin olive oil

  19. Pinch salt

  20. Freshly grated black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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