Emeril's Delmonico Crab Cakes with Mustard Creme Fraiche
INGREDIENTS
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1 pound jumbo lump crabmeat, picked over for shells
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1/2 cup flour
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1/2 cup mayonnaise
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1 large egg
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1/4 cup panko breadcrumbs
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1 tablespoon milk
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1/4 cup finely chopped green onions
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1 cup fine dry breadcrumbs
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2 tablespoons minced fresh chives
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Vegetable oil, for frying
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2 tablespoons chopped parsley
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1 cup creme fraiche
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1 tablespoon lemon juice
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3 tablespoons lemon juice
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1 1/4 teaspoons salt, plus more for seasoning breading
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2 teaspoons yellow mustard seeds
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1/2 teaspoon cayenne
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1/2 cup bread and butter pickles, roughly chopped, for garnish
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3/4 teaspoon ground white pepper
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1/2 cup pickled onions, roughly chopped, for garnish
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