RECIPES

Crab Cakes with Creamy Dijon Fonduta

Active Time

40 Minutes

Servings

Makes

6 crab cakes (1 cup Fonduta)

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina can be used in this recipe.

Instructions

Toss the crabmeat, fontal, potato chips, pickles, green onions, lemon zest, lemon juice, horseradish and Old Bay® Seasoning in a large bowl. Whisk the mayonnaise, egg, Worcestershire sauce and Dijon mustard in another bowl. Add to crab mixture; stir just until combined. Form into six patties, about 1/4 pound each. Place crab cakes on a parchment-lined rimmed baking sheet. Cover and refrigerate for 30 minutes.

Fonduta:

Meanwhile, warm milk and cream in a large, heavy saucepan over medium-low heat to 175°F.
Whisk 1/4 cup hot milk mixture into egg yolks in a bowl. Return all to saucepan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and is just thick enough to coat the back of a metal spoon, about 2-5 minutes. (Do not boil.) Whisk in cold butter until melted. Gradually whisk in fontal until melted.
Remove from the heat. Stir in the Dijon mustard, dill and lemon zest. Lightly season with salt and pepper to taste. Keep warm.
Warm olive oil in a large skillet over medium heat. Add crab cakes in batches; cook for 3-5 minutes on each side or until golden brown. Serve crab cakes with fonduta. Garnish with pickles and fontal.

Cheesemonger Tip

Cello® Cheese handcrafts exciting, award-winning artisan cheeses for every palate. Look for original fontal and versions of this cheese with colorful rubs and diverse flavors. Fontal is the more modern cousin to fontina cheese. It has a smooth, creamy texture with slightly sweet and buttery flavors.

Crab Cakes with Creamy Dijon Fonduta

Ingredients

Fonduta:

Cheese

Instructions

Fonduta:

Cheesemonger Tip

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