Four Seasons Crab Cakes
Ready In: 1 hr
Serves: 8
Ingredients
- 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
Directions
- 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.
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