Crab Cake with Savoury Lemon Zabaglione
Updated: Aug 26
Summer cannot come to an end without making the classic crab cake.
It all starts with really good crab meat. This is a recipe where less is more.
1 lb. premium crab meat
One-half yellow bell pepper diced very thin
One-half orange bell pepper diced very thin
Quarter red onion diced very thin
1 cup Italian breadcrumbs
2 Tbsp of mayo
Salt and Pepper
Old Bay Seasoning
I like to form the patties, cool them down in the fridge and then give them a quick saute in olive oil until golden brown and just warmed through – about 3-4 minutes each side.
My Own Twist on a Classic:
Zabaglione is a traditional Italian sweet custard made with egg yolk, but I switched it up for this dish and it came out great. I added lemon and I made it less sweet, and not as thick as traditional Zabaglione. I was very happy with the results!
Step 1: Blend 1/3 cup of lemon juice, 3 eggs, and 1.5 Tbsp. of sugar, 1 tsp. of salt, 1 Tbsp. of ginger, and 1 Tbsp. of lemongrass until smooth
Step 2: You need to run the mixture through a strainer to get rid of the ginger and lemongrass pulp.
Step 3: Beat over a bain-marie for about 5-10 minutes until it thickens up a bit.
Step 4: For extra silkiness and consistency, add 1 Tbsp. of good olive oil (emulsify), and 3 Tbsp. of melted butter. Whisk it all together.
The sauce was perfect for this. Light, lemony, silky – and it helps that it really looks great too.