Ingredients:
 | 1 Red Bell Pepper |
| 15 1/4 Oz can, Whole Kernal Corn |
| 1 Cup (8 Oz) Creme Fraiche |
| 3 Tbs Dijon Mustard |
Prepares Sauce for 6-8 Crab Cakes
Preparation time: 10 minutes
Cook time: 5-7 minutes
| Clean and roughly dice the red bell pepper. |
| Drain the whole kernal corn. |
| Deglaze the pan where you browned the crab cakes with the corn, pepper and 3 Tbs of Dijon mustard. (Approximately 3-5 minutes). |
| Add the Creme Fraiche to the pan, and stir in until the sauce is smooth. |
| Spoon onto serving plate, add crab cakes, and enjoy... |