Torta Di Granchio Recipe

Prepare crab mixture

Gently pick through the jumbo lump crab meat to remove any cartilage or shells, keeping the lumps as intact as possible. In a medium bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, sea salt, and black pepper until smooth.

Fold the drained crab meat into the dressing mixture with the scallions, parsley, and panko breadcrumbs. Gently combine using a spatula or your hands—do not overwork; you want visible lumps of crab. If the mixture feels too wet to form patties, add up to 2 additional tablespoons panko, 1 tablespoon at a time.

Form the mixture into 4 equal patties (about 4 to 4.5 ounces each). Press lightly to compact so they hold together but remain tender. Place formed tortas on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to set.

Cook the crab cakes

In a large nonstick or stainless steel skillet, heat the neutral oil and 2 tablespoons melted butter over medium heat until shimmering but not smoking. Gently add crab cakes (work in batches if needed) and cook 3 to 4 minutes per side, pressing down slightly with a spatula to ensure even contact. Cook until golden-brown crust forms and internal temperature reaches about 145°F (or heated through). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while you prepare the clarified butter.

Clarify the butter

Place the 8 oz unsalted butter in a small heavy-bottom saucepan over low heat. Melt slowly until fully liquid and then maintain a gentle simmer. After a few minutes the milk solids will separate and sink; skim any foam from the surface with a spoon. Once the water has evaporated and solids are settling (about 6–8 minutes total), carefully pour the clear golden liquid (clarified butter) through a fine-mesh strainer lined with cheesecloth into a heatproof container, leaving behind solids.

Blend with roasted red pepper

Place the drained roasted red peppers, strained clarified butter (reserve about 2 tablespoons warmed for finishing), lemon juice, smoked paprika, salt, and pepper into a small blender or use an immersion blender in a tall jar. Puree until completely smooth and emulsified, about 20–30 seconds. Taste and adjust seasoning with a pinch more salt or a few drops of lemon if needed. Keep warm at low heat (or in a thermos) until ready to serve; do not boil.

To plate, place a small handful of microgreens or baby arugula in the center of each plate. Set a warm torta di granchio on top. Spoon about 1/2 to 1 tablespoon of the roasted red pepper clarified butter over each crab cake, and drizzle an extra 1/2 tablespoon around the plate as desired.

Finish each plate with a lemon wedge on the side for squeezing and a small pinch of flaky sea salt over the top if desired. Serve immediately so the crab cake retains its crisp exterior and the clarified butter remains warm.