Jumbo Lump Crab Cake - Instructions Continued
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.
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.