Crab Cake Fillet with sherry vinegar

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the crab cake and let it sunday, undisturbed, so it takes on real color before you stir.
4. Stir in the lemon along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Serve warm, ideally with something to soak up the sauce.