crab cakes

Crab Cake Mixture:
In a Mix all ingredients in a large mixing bowl until thoroughly combined. Using a scale or measuring cup, make 4oz (115g) crab cakes. Portion weighed mixture into a pastry ring on a lined sheet tray with parchment or wax paper. Compressing the crab mixture carefully the back of the spoon to create a cohesive crab cake. Allow cakes to chill in the freezer for 20 minutes before dredging.

Dredge compressed crab liberally in panko crumbs, then transfer to rice flour dusting the outside. Transfer back to a parchment lined sheet tray and freeze until solid or fry immediately.

Frying Method:
In a deep sauté pan, heat clarified butter to 300ºF / 149ºC. Clarified butter should be about ¼ inch to ½ inch deep, enough to come up halfway on your crab cakes. Carefully add crab cakes to hot butter, fry until golden brown, then flip.

Once golden brown on both sides transfer to paper towels or metal wire rack to allow any excess oil to drain. Serve immediately alongside a glass of V. Sattui’s collection of white wines. 

Optional Garnishes:
Combine micro herbs in a mixing bowl, dress salad with pecan oil, salt, and lemon juice.

Whip crème fraîche in a chilled metal mixing bowl with a whisk, until aerated and fluffy, the crème fraîche should have soft peaks.

Garnish crab cake with cured trout roe or sturgeon caviar.