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Jumbo Lump Crab Cake

Mousse
1/2 poundU-10 scallops, ice cold
1/2 poundhalibut scrap, ice cold
1egg, whole
1 cupheavy cream
Crab Cakes
2 poundsjumbo lump crabmeat, shelled
2 tablespoonscilantro, chopped
2 tablespoonschives, minced
salt and pepper to taste
lemon juice
1 poundwhole butter, clarified (See KITCHEN NOTE)
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Jumbo Lump Crab Cake - Equipment List

Mixing Bowls
Saute Pans
Whisks

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Jumbo Lump Crab Cake - Instructions

Mousse
In food processor, puree the cold scallop and halibut scraps. Add the whole egg and then slowly add the
cream until the balled mixture runs smooth.

Crab Cakes
Have ready an ice-cold bowl. Place the crabmeat in a layer in the chilled bowl, arranging evenly on the
bowl's surface. Add the mousse to the crab one tablespoon at a time. Sprinkle with cilantro and chives.
Season with salt and pepper.

Being careful not to break up the crab meat, fold the mixture together until combined, then form into
cakes, about 1 1/2 ounces each. Refrigerate until ready to use.

Heat a nonstick sauté pan over medium-low to medium heat and add the clarified butter. Place a seasoned
cake in the pan and cook, turning when golden on one side. Immediately squeeze fresh lemon juice on the
crab cake, add a cube of whole butter. With a spoon, baste the cake with the butter until the butter
turns brown. Remove from heat and place the cake on a paper towel covered plate to drain. Repeat to make
the remaining portions. Serve.

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Jumbo Lump Crab Cake - Instructions Continued


KITCHEN NOTE
To make clarified butter, cut the unsalted butter into small pieces (reserve enough butter cubes to
baste the crab cakes) and melt slowly over low heat. Do not let boil, and do not stir. After the butter
has separated, remove from heat and skim off the foam on top and discard. Ladle the clear, yellow,
clarified butter into a container, discarding the milk solids.

Jesse Llapitan, Executive Chef, Palace Hotel, San Francisco.

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