Crab Cake Appetizer (single) Recipe

Prepare mixture

Gently pick through the lump crab meat to remove any shells and large cartilage. In a small bowl combine mayonnaise, Dijon mustard, egg yolk, finely chopped parsley, sliced scallion, lemon zest, Old Bay, salt and pepper. Fold in the crab meat and 1 tablespoon of the breadcrumbs (reserve remaining tablespoon). Mix gently to combine without breaking up the lumps; the mixture should hold together when pressed. If too wet, sprinkle the reserved breadcrumbs a little at a time.

Form cake

Using wet hands, shape the crab mixture into one compact 2- to 2.5-inch disc about 3/4-inch thick. Chill on a plate or tray in the refrigerator for 10 minutes to help it set.

Cook

Heat a small nonstick or stainless skillet over medium heat. Add neutral oil and butter. When foaming subsides and the butter is sizzling, carefully place the chilled crab cake in the pan. Cook undisturbed for 3 to 3.5 minutes until a deep golden crust forms. Gently flip and cook the other side for 2.5 to 3 minutes until cooked through and golden. Remove to a paper towel-lined plate and keep warm in a low oven (about 200°F / 95°C) if needed.

Combine plum preserves, rice vinegar, grated ginger, soy sauce, water and red pepper flakes in a small saucepan. Warm over medium-low heat, whisking to dissolve the preserves. Simmer gently for 2 minutes until slightly thickened. Taste and adjust acidity or sweetness with additional vinegar or a teaspoon water. Keep warm or cool to room temperature if serving cold.

In a small saucepan, combine the white wine, white wine vinegar and minced shallot. Bring to a gentle simmer and reduce until about 1 teaspoon of liquid remains (this concentrates the flavor) — about 3–4 minutes. If using, add the tiny amount of cream and heat through. Remove from heat and, over very low heat or in a double boiler, whisk in the cold butter cubes one at a time, allowing each cube to emulsify before adding the next, until sauce is smooth and slightly thickened. Season with salt, pepper and lemon juice. Keep warm but do not let the beurre blanc boil (it will break).

On a small appetizer plate, spoon approximately 1 tablespoon of beurre blanc where the crab cake will sit (or make a thin smear). Place the hot crab cake on top. Drizzle 1 tablespoon of ginger plum sauce on the side or lightly over the top. Garnish with microgreens or chopped chives and a small lemon wedge. Serve immediately so the crab cake is hot and the beurre blanc remains emulsified.