East meets West for a culinary summit in this smashing recipe from Houston’s Sake Lounge (550 Texas Avenue). Chef de cuisine Steven Vanderpool brightens all-American crab cakes with a splash of soy sauce and a dash of curry powder; for emphasis, he adds a few pungent leaves of Chinese parsley (a.k.a. cilantro). The accompanying bed of tender sautéed zucchini is enlivened with a bit of sake and some Japanese shichimi togarashi hot-spice powder and rounded out with a creamy soy-garlic sauce. Seldom are cross-cultural alliances so congenial.

Try this recipe for Osaka Crab Cakes from Chef de cuisine Steven Vanderpool, Sake Lounge, Houston.