Whipped Piedmont Crab Cake

Method

1. Start by prepping your olive oil, lemon, garlic so the cooking goes quickly.
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 whipped, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a knob of butter right before serving.
7. Plate it up while hot and pass extra at the table.