This is the way the crab cakes will be on the opening menu at my restaurant. 4oz shrimp meat blend the first three items in a food processer until a 1/2 c of cream mousse forms. 1 egg white fresh herbs mint,basil,cilantro etc fold the mousse into a bowl with containing 8oz crab meat the remaining ingredents then add panko until 1/2 c creme fraiche your happy with the texture. 1 tbsp yuzu juice yuzu zest dust the cakes with panko and togarashi and saute togarashi spice it grapeseed oil serve with a salad of watercress,fennel,hearts of palm and cashews dressed with seasame oil and rice vinagar