Crab Cake with Savoury Lemon Zabaglione

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.
Combine:
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
Then proceed to shape the patties. They will be sticky and loose but they should not fall apart. They should be able to hold their shape. Cover them lightly in flour, and stick them in the fridge until they get nice and cold (about two hours). This will make it easier to fry. When it’s time, give them a quick fry in olive oil until golden brown and just warmed through – about 3-4 minutes each side.
A 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, 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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