ORIGINAL STARTERS: PAN-FRIED CRAB CAKE

ORIGINAL STARTERS: PAN-FRIED CRAB CAKE Friday, January 04, 2013

American cuisine, in general, and American comfort food, in particular, always leans heavy on the the cuisines of its many subcultures.

But Crab Cakes are about as All-American as it gets.

And our Pan-Fried Crab Cake is about as magical as it gets.

And ours is magical—literally—because our magicians in the kitchen have come up with a crab cake that’s bound by neither bread, nor egg.

All it is is shelled crabmeat, seasoned with tarragon, chives and lemon zest.

Once it’s been pan-fried, we top it with a slightly sweet and assertively tart piperade made from tomatoes and espelette chiles and one delicately prepared Poached Egg.

And before we bring it to your table, we draw for it a thick bath of Basil Hollandaise Sauce, and carefully place the whole creation inside of shallow bowl.

Try one. They’re magic. Really, they are. But be warned. They tastes bigger than they look.

In other words, they live in that shadowland, somewhere between where starters stop and entrées start.