Crab Cakes | V. Sattui Winery

Ingredients

• Crab Meat — 2.5 lbs | 1,135g
• Panko (Ground Fine) — 2 cups | 200g
• Eggs — 3 each | 150g
• Kewpie Mayonnaise — 1 cup | 200g
• Dijon Mustard — 2 tbsp | 28g
• Celery (Fine Dice) — 2 cups | 300g
• Red Bell Pepper (Fine Dice) — 1/2 cup | 100g
• Yellow Bell Pepper — 1/2 cup | 100g
• Lemon Juice — 1 1/2 tbsp | 20g
• Worcestershire Sauce — 1 tbsp | 15g
• Parsley (chopped) — 1/3 cup | 38g
• Old bay Seasoning — 1/4 tsp | 5g
• Lemon Zest — 1/2 tsp | 5g
• Salt — 1 tbsp | 10g
• Espelette Chili — 1/4 tsp | 3g
• Panko (ground fine) — 4 cups | 400g
• Rice Flour — 3 cups | 405g
• Clarified Butter — 4 cups | 800g
• Micro Arugula — 1 cup | 32g
• Micro Cilantro — 1 cup | 32g
• Pecan Oil — 1 tbsp | 14g
• Lemon Juice — 1/2 tbsp | 7g
• Salt — to taste
• Crème Fraîche— 8 oz | 227g