5 oz thick-cut bacon lardons, rendered until crispy-reserve bacon fat
¼ English cucumber, sliced into thin rounds on a mandolin
3 scallions, green part only, cut on a bias and soaked in ice water
7 sprigs of Cilantro, picked with 2 inches of stem left on
Lemon wedges, cut off the top and bottom, I cut it into 6ths, then cut the seeds out in a straight line.
Freshly ground black pepper
For the rice cakes: Cook rice following the instructions on your rice cooker or bag of rice.
Once cooked and cool enough to handle, but not cold- divide the cooked rice into 2 lightly sprayed half-pint deli cups with pan spray, press evenly. If you don’t have ring molds or deli cups, free form patties with your hands, lightly dampened with water.
Cover and refrigerate at least 4 hours.
For the Crispy Rice: In a large saute pan over medium-high heat, add enough clarified butter to pool slightly in the bottom of a sauté pan.
Add the rice cakes, season with salt.
Cook on one side until the rice is crisped, the kernels are slightly puffed, and golden.
Baste some butter a few times over the visible part of the rice.
In a separate large sauté pan on medium-high heat add enough bacon fat with a touch of clarified butter to sauté the green beans, keeping them al dente.
Add the crisped bacon to warm through and the crab right at the end to warm, season with salt. Remove off heat.
Place the crab and bacon mix into the bottom of the bowl, place the golden rice cake face up on top.
Garnish with a dollop of aioli, cucumbers, cilantro sprigs, fresh black pepper, and scallions.