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.