Jul 14 2026
Restaurants›BLK Swan›24 Karat Gold Crab Cake And Caviar Recipe

24 Karat Gold Crab Cake And Caviar Recipe

Inspired by BLK Swan
Time1h 30m
Serves4

Sautéed Blk Garlic Spinach, Garlic Pomme Frites, Heirloom Tomato Buerre Blanc

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Ingredients

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Crab Cakes

Sautéed Black Garlic Spinach

Garlic Pomme Frites

Heirloom Tomato Buerre Blanc

Caviar

Method

Crab Cakes

  1. 1

    Prepare the Crab Cake Mixture

    In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, breadcrumbs, Old Bay seasoning, salt, and black pepper. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.

  2. 2

    Form the Crab Cakes

    Using your hands, shape the mixture into patties about 3 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape.

  3. 3

    Cook the Crab Cakes

    Heat a skillet over medium heat and add enough oil to coat the bottom. Once hot, add the crab cakes and cook for about 4-5 minutes on each side until golden brown. Place on a paper towel to drain excess oil.

  4. 4

    Garnish

    Before serving, place a small piece of edible gold leaf on top of each crab cake.

Sautéed Black Garlic Spinach

  1. 5

    Sauté Spinach

    In a large sauté pan, heat the olive oil over medium heat. Add the minced black garlic and sauté for about 1 minute until fragrant.

  2. 6

    Add Spinach

    Add the fresh spinach to the pan and cook, stirring frequently, until wilted. This should take about 2-3 minutes.

  3. 7

    Season

    Season the sautéed spinach with salt and black pepper, then remove from heat.

Garlic Pomme Frites

  1. 8

    Prepare the Potatoes

    Peel the russet potatoes and cut them into thin strips to resemble fries.

  2. 9

    Fry the Potatoes

    Heat the olive oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 4-5 minutes per batch.

  3. 10

    Season the Fries

    Remove the fries from the oil, place them on a paper towel-lined plate to drain excess oil, and sprinkle with minced garlic, salt, and black pepper while they are still hot.

Heirloom Tomato Buerre Blanc

  1. 11

    Sauté Shallots

    In a saucepan, combine the minced shallots and white wine. Cook over medium heat until the wine has reduced by half.

  2. 12

    Add Tomatoes and Cream

    Add the diced heirloom tomatoes and heavy cream to the saucepan. Stir to combine and cook for another 5 minutes.

  3. 13

    Incorporate Butter

    Reduce the heat to low and whisk in the cold butter, one piece at a time, until the sauce is smooth and emulsified. Season with salt and black pepper.

Assembly

  1. 14

    Plate the Dish

    On each plate, place a crab cake, a generous serving of sautéed black garlic spinach, and a handful of garlic pomme frites. Drizzle the heirloom tomato buerre blanc over the crab cake.

  2. 15

    Top with Caviar

    Finish the dish by adding a spoonful of caviar on top of each crab cake for an elegant touch.

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