THE PALACE HOTEL | San Francisco
Executive Chef Jesse Llapitan grew up on a farm outside of Seattle, where he learned to cook using homegrown fruits and vegetables to create simple and flavorful dishes. Graduating from the California Culinary Academy in San Francisco, his first appointment as Executive Chef was at the Harborside Hyatt Hotel in Boston. Positions followed at Whitehall Hotel in Chicago, Vail Cascade Resort, and St. Regis Los Angles, where he was instrumental in the hotel’s grand opening. For the past two years, Llapitan was Executive Chef at the Houstonian Club & Spa in Texas, and recently joined the Palace Hotel. His dishes are greatly influenced by his appreciation for classical French technique and his own modern style.
Jumbo Lump Crab Cakes
Chef Jesse Llapitan of The Palace Hotel – San Francisco, CA
Adapted by StarChefs.com
Yield: 32 Crab Cakes
- ½ pound U-10 scallops, ice cold
- ½ pound halibut scraps, ice cold
- 1 egg, whole
- 1 cup heavy cream
- 2 pounds jumbo lump crabmeat, shelled
- 2 Tablespoons minced chive
- 2 Tablespoons chopped cilantro
- Clarified butter for sautéing
- Fresh lemon juice to taste
- 1 pound whole butter, cubed
- Salt and pepper, to taste
In Robot Coupe combine cold scallop and halibut scraps. When pureed, add in whole egg and slowly add cream until balled mix runs smooth.
In ice-cold bowl place crab meat in a layer on the bowl surface. One tablespoon at a time, add mousse to crab, and sprinkle cilantro and chive. Taking care not to break up crab meat, fold mixture together until it is combined. Form mixture into 1 ½ ounce cakes and reserve in cooler until service.
In hot sauté pan, add clarified butter. Place seasoned crab cake in butter, turning when golden on one side. Immediately following, squeeze fresh lemon juice on crab cake, add cube of whole butter and baste crab cake with spoon over heat until butter turns brown. Drain crab cake on paper towel-lined plate and serve immediately.