Culinary File

Crab cakes are something delicious, and something to enjoy year-round. Especially when you get your hands on fresh seafood from your trusted fish monger. In this case, I plated it a bit different with some Lobster Pesto, truffle aioli, lotus flower, and seaweed ash. Why not change things up and just serve it with a summer salad and some nice refreshing Pico de Gallo, or whatever you like. Feel free to do a bigger batch and freeze some for another meal.

100 g unsalted butter
30 g finely diced onion
30 g finely diced red bell pepper
2 finely chopped garlic cloves
500 g crab meat
15 g Worcestershire sauce
25 g finely chopped parsley
10 g finely chopped chervil
20 g lemon juice
50 g whole egg
25 g egg yolk
300 g mashed potato
150 g bread crumbs (Panko preferred)

Sauté butter, onion, red bell pepper, and garlic cloves until tender. Incorporate everything together and finish with salt and pepper.
Prepare flour, egg wash, and panko for the breading. Build cakes in the shape and size you like. Get your cakes breaded and deep fry; be very careful if you do not have a deep fryer and must use a pot with hot oil. Fry until crispy and golden.

If you are unsure if the cakes are cooked through, just put the cakes on a baking tray in the oven for a couple minutes to make sure they are done. Voila!