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    Crab Cakes (II)


    Source of Recipe


    net

    List of Ingredients




    Four Seasons Crab Cakes

    2 pounds jumbo lump crabmeat
    1/2 pound fresh codfish fillet
    1/2 to 1 cup heavy cream
    1 tablespoon Dijon mustard
    2 teaspoons sesame oil
    2 tablespoons finely chopped parsley
    2 tablespoons finely chopped chives
    2 tablespoons basil, julienned
    Salt and pepper to taste
    Juice of 1/2 lemon
    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 to 5 minutes.

    Serves six to eight

    Recipe




 

 

 


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