From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot
Ingredients:
12 oz Lump Crab Meat
1.5oz Mayonnaise
Zest of one lemon
Juice of one fresh lemon
1 Shallot finely diced
1 oz Panko Crumb
1.5oz Sesame Seed
1 Whole Egg
1oz Italian Parsley finely chopped
Salt and Pepper to Taste
Oil for frying
Preparation Method:
Break crab meat into small pieces. Mix remaining ingredients together, add crab meat and mix gently. Adjust seasoning and form mixture into 1.5 oz size cakes. Roll in sesame seed. Heat oil in fry pan and fry crab cake in oil until brown on both sides.