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Crab cakes? I just shape them and plop them in a nonstick pan brushed with oil, turning to brown on both sides. They don't need a lot of cooking. Here's a recipe for something very similar.
That's my usual way of cooking them too, miko, only squashed down to about 3/4" thick, more like a crab pancake. For me, it's the hash philosophy and all about getting that crisp crust on the outside.
Yeah, since it's a restaurant dish my money is on the idea that they seared it first on both sides in a stainless-stell pan, then popped the pan in the oven(or under the salamander) to make it look roasty like that.
photo by splunge
photo by TheophileEscargot
photo by Kronos_to_Earth
photo by ethylene
