Crab & Polenta Cake Recipe
coriander, furikake, yuzu mayo
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Ingredients
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Polenta Cakes
Crab Filling
Yuzu Mayo & Garnish
Method
Polenta Cakes
- 1
- 2
Finish and set
Stir in 2 tbs unsalted butter and 1 tbs grated Parmesan, plus 1 tsp black pepper. Taste and adjust salt. Transfer the hot polenta to a lightly oiled shallow 8x8 inch dish or rimmed baking sheet and spread to an even 1/2-inch (about 1.25 cm) thickness. Smooth the top. Let cool at room temperature 20–30 minutes, then refrigerate at least 45 minutes to firm up (or up to 24 hours).
- 3
Cut and prepare
When firm, turn chilled polenta onto a cutting board and cut into 8 rounds (use a 2.5–3 inch biscuit cutter) or 6 larger rounds. Keep refrigerated until ready to assemble. Right before searing, brush or wipe excess moisture from surfaces.
- 4
Pan-sear cakes
Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add polenta rounds in a single layer (work in batches if needed). Fry until golden and crisp, 3–4 minutes per side, pressing gently with a spatula for even contact. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing crab filling.
Crab Filling
- 5
Prepare crab mixture
In a medium bowl gently combine 10 oz lump crab meat, 2 tbs finely chopped cilantro, 2 tbs thinly sliced scallions, 2 tbs light mayonnaise, 1 tsp lemon juice, and 1 tsp Dijon mustard. Fold the ingredients carefully to keep crab lumps intact. If mixture feels too loose to form a tidy mound, fold in up to 2 tbs toasted panko breadcrumbs, 1 tbs at a time, until it holds shape. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust.
- 6
Form crab portions
Divide crab mixture into 8 small mounds (or 6 larger ones to match polenta sizes). Lightly pack each mound so it holds together but remains loose and flaky.
- 7
Sear (optional)
If you prefer a warm, lightly crusted top, heat 1 tbs neutral oil or clarified butter in a skillet over medium heat. Gently place crab mounds in the skillet, pressing slightly, and sear 30–45 seconds per side just to warm and develop color. Remove immediately to avoid overcooking and drying the crab.
Yuzu Mayo & Assembly
- 8
Make yuzu mayo
Whisk together 1/2 cup Japanese-style mayonnaise, 1.5 tsp yuzu juice, 1/2 tsp soy sauce, and 1/4 tsp toasted sesame oil in a small bowl until smooth. Taste and adjust acidity or salt: add a few drops more yuzu or 1/8 tsp sugar if needed.
- 9
Plate
Place a warm polenta cake on each serving plate. Top each with a portion of the crab mixture (one mound per cake). Drizzle or dot about 1 tbs of yuzu mayo over each crab mound. Sprinkle each plate lightly with 1 tsp furikake (divide evenly), and garnish with extra chopped cilantro (about 1 tbs total divided), microgreens or thin sliced scallions as desired. Serve with lemon or lime wedges on the side.
- 10
Serve
Serve immediately while polenta is crisp and crab is cool-warm. Each serving can be enjoyed as an appetizer or small main. Recommend 2 cakes per person as an appetizer or 3–4 as a light main.