Bally's Steakhouse Jumbo Lump Crab Cake

1 . Stage

To make the cakes: Combine all of the ingredients on the list up to the crab in a medium bowl. Mix together thoroughly.

2 . Stage

Carefully fold the crab into the mixture, avoiding breaking the lumps. Season with salt and pepper to taste.

3 . Stage

Work up to half of the bread crumbs into the crab mixture, still being careful not to break up the crab, until you have achieved a stable consistency that will hold a shape.

4 . Stage

Form four balls from the mixture. Press each ball into the remaining bread crumbs and pat into a cake shape. Reserve the cakes on waxed or parchment paper, wrap and place in the refrigerator.

5 . Stage

For the salad: Remove the cores from the tomatoes and dice evenly, reserving as much juice as possible with the tomatoes in a medium bowl.

6 . Stage

Slice the shallot as thinly as possible across the grain, creating paper-thin rings. Add these to the tomatoes.

7 . Stage

Grate fresh horseradish onto the tomatoes to your taste preference using a Microplane grater.

8 . Stage

Add the oil, vinegar, and herbs, and blend the salad together.

9 . Stage

Allow the salad to rest in the refrigerator for an hour before serving. Finish with salt and pepper before serving.

10 . Stage

For the aioli: Place all ingredients together in a small bowl. Stir with a whisk until a smooth, even consistency is reached. Reserve.

11 . Stage

To finish: Heat a large sauté pan over medium heat until a drop of water will just sizzle on the surface for 5 or 6 seconds before evaporating. If it disappears right away, the pan is too hot and the cakes will burn.

12 . Stage

Add clarified butter to the pan. Carefully but quickly add each cake. Allow to cook for 4 to 5 minutes on the first side.

13 . Stage

Using a fish spatula, carefully turn the delicate cakes over, ensuring that they have browned. Continue cooking for 6 to 7 minutes or until heated through.

14 . Stage

In the meantime, in a large bowl or rimmed plate, place a large spoonful of the tomato salad with a little of the liquid from the bowl.

15 . Stage

Remove the crab cakes onto a paper towel, then place onto the cool tomatoes. Top each cake with a teaspoon of the aioli and a small bunch of the fresh greens. Garnish with the fresh lemon slices. Serve and eat right away.