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  • Writer's pictureThe Awakened Chef

Crab Cake with Savoury Lemon Zabaglione

Updated: Aug 26, 2020

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

1 egg

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.

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