Colossal Crab Cake Recipe

Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Allow to cool slightly.

Squeeze the roasted garlic cloves into a small bowl and mash into a paste. Stir together 1/2 cup mayonnaise, roasted garlic paste, 1 tablespoon lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

Peel and finely grate fresh horseradish. In a small bowl combine 2 tsp grated horseradish, 2 tsp creme fraiche (or sour cream), 1/2 tsp lemon juice and a pinch (1/16 tsp) of salt. Adjust heat by adding more horseradish if desired. Chill until plating.

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush each lightly with olive oil and sprinkle a light pinch of sea salt on top.

Toast in the oven 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool on a rack.

Gently pick through the crab meat to remove any stray shells and large cartilage, keeping lumps as intact as possible.

In a large bowl combine 1/2 cup panko, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 lightly beaten egg, 2 tbsp chopped parsley, 2 sliced scallions, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp Old Bay, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix until just combined.

Gently fold in 1.25 lb lump crab meat, careful not to break lumps. Taste a small pinch and adjust seasoning if needed.

Form into 6 large crab cakes (about 6 oz each) or 4 very large 'colossal' cakes. Press lightly to compact but keep airy texture. Chill on a tray for 20 minutes to help them hold shape.

In a large skillet over medium-high heat, add 2 tbsp butter and 1 tbsp neutral oil. When hot and shimmering, add crab cakes (work in batches if necessary). Sear 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. Internal temperature should reach 145°F (63°C) or hot through.

Transfer cooked cakes to a warm sheet in a 200°F oven if needed to keep warm while finishing the rest.

Place Tellicherry peppercorns in a dry skillet over medium heat and toast 1–2 minutes until fragrant, shaking skillet to avoid burning. Remove and crush lightly with a mortar and pestle or spice grinder to a coarse texture.

If using Mishima filet: arrange very thin slices chilled on the plate, sprinkle a tiny pinch of finishing salt and a couple of cracked Tellicherry peppercorns just before serving.

On each plate, place 2–3 crostini (depending on cake size). Spoon 1–2 tablespoons roasted garlic aioli onto the plate or lightly brush on crostini.

Set a warm colossal crab cake on top or beside the crostini. Dollop 1 teaspoon of horseradish relish on the crab cake or alongside for guests to add as desired.

Sprinkle the crushed toasted Tellicherry peppercorn over the crab cake and a few chives. Add a lemon wedge to the plate.

If serving with Mishima filet, fan 2–3 thin slices across the crostini next to the crab cake as an accent (the intense beef flavor contrasts the crab).

Serve immediately while crab cakes are hot and crostini are crisp.