Prep 30 mins
Cook 30 mins
Cook them up in batches and keep them warm in a 200 degree oven on an ovenproof platter filled with Rock Salt and heated beforehand. The best thing about that is that you can bake it as directed in the recipe and then take it to the table and the crabcakes will stay hot because the rock salt holds heat very well. To save money halve this recipe and or use claw crabmeat.
- 2 lbs lump crabmeat
- 1⁄2 lb cod fish fillet, fresh
- 1⁄2-1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons sesame oil
- 2 tablespoons parsley, finely chopped
- 2 tablespoons chives, finely chopped
- 2 tablespoons basil, julienned
- salt and pepper
- 1⁄2 lemon, juice of
- olive oil, for sauteing
- Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much.
- In a food processor, grind codfish until pureed.
- Add 1/2 cup of heavy cream and puree until incorporated.
- Then add more cream if needed.
- The mixture should be smooth and shiny, yet firm enough to hold its shape.
- Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
- Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown.
- Taste to adjust seasoning.
- Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
- Finish by baking in a 450-degree oven for 4-5 minutes.