Herb Creme Fraiche Crab Bites
Ingredients
Crab Bites
- 8 oz jumbo lump crab meat
- 3 tbsp creme fraiche
- 2 tbsp mayonnaise
- 2 heaping tbsp panko bread crumbs
- 1/4 cup finely chopped chives
- 2 tbsp chopped dill
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped capers
- 3 tsp salted butter (melted)
- Salt and pepper to taste
Sauce
- 4 tsp Wegmans honey Dijon mustard
- 1/4 cup mayonnaise
- 2 tbsp finely chopped fresh dill
- 4 tbsp lemon juice
Instructions
Prepare your sauce in a small mixing bowl combine honey Dijon mustard, mayonnaise, dill, and lime juice and whisk until smooth. Refrigerate until ready for use. Preheat the oven to broil and position your oven rack near the top. In a medium sized bowl, gently pick through the crab meat to remove any shells. In a separate bowl, whisk together mayonnaise, lemon juice, creme fraiche, Dijon mustard, lemon zest, capers, and dill, until well combined. Fold in the panko bread crumbs and crab meat and taste for seasoning. Using a tsp portion heaping tsp sized balls and arrange on a lightly greased baking sheet. Brush each crab ball with butter
Broil for 7-8 minutes, be sure to watch them closely and lower the oven rack if necessary. When they become golden brown remove them from the oven. Remove the stem of the endive and arrange the leaves on your serving platter. Spoon a small amount of lemon honey Dijon in each leaf and carefully transfer on crab ball to each lead and garnish with additional sauce and fresh dill. Note: the lack of filler in this recipe results in a very soft crab cake so be careful when transferring. Enjoy!
