I got this recipe at one of those food in the park festivals.
Ingredients
3 oz crab
2 tablespoons of creme fraiche
2 tablespoons of bread crumbs (I use Japanese Panko)
Old Bay Seasoning (Scott’s addition)
Gibson Restaurant,
San Francisco
Directions
Mix the crab and creme fraiche together, form cakes and coat with bread crumbs. Lightly brown them in a little olive oil in a nonstick pan.
Notes
These are very delicate. You can add a little bit of bread crumbs to the mixture to help stabilize them. Homemade creme fraiche usually isn’t thick enough for this recipe. I also like to add a little bit of Old Bay Seasoning to them.