Today's featured Chef Recipe is provided by La Miche restaurant located in Bethesda, Maryland.  Known for its contemporary French cuisine, La Miche is a long-time Project Foodie favorite.

Their "Jumbo Lump Crab Cakes" combine the regional Maryland Blue Crab with La Miche's contemporary French cuisine resulting in an excellent and favorite dish for many La Miche regulars.

Jumbo Lump Crab Cakes

Serves 4 (2 crab cakes per serving)

• 1 pound crabmeat, fresh jumbo lump preferred
• Brioch, Challah, the equivalent of 5 slices broken into pieces (white bread may be substituted)
• 1 cup mayonnaise
• 1 egg
• 1/4 cup finely chopped white onion
• 1/4 cup chopped parsley
• 1 teaspoon Old Bay seasoning, to taste
• ½ teaspoon Dry Mustard,  to taste 

Preheat oven to 350. 

Mix all ingredients together, except crab meat.

Drain water from crab meat, if any. GENTLY, mix crab into other ingredients. If you have the time let this mixture sit in fridge for an hour.

Make baseballs out of the batter, not packing them together.  Not like snowballs but like cotton balls so they can stay lighter and fluffier.

Bake in oven on a buttered baking sheet or sauté pan.  Check after 15 minutes for doneness.  Cook until golden and serve with vegetables.

About La Miche

La Miche combines an elegant atmosphere and country French cuisine.  Under the direction of brothers Jason and Adam Tepper, La Miche presents a three-course prix fixe menu with a large range of offerings including duck, lamb, veal, wild game, and seafood.  Completing the meal a variety of desserts are offered but La Miche is particularly well known for their amazing soufflés.

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