A picture of Crab cakes (Four Seasons).

Crab cakes (Four Seasons)

smf0318 @cook_3850611

Crab cakes (Four Seasons)

smf0318 @cook_3850611

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Ingredients

6 servings

2 lbJumbo lump crabmeat
1/2 lbfresh codfish filet
1/2 cup- 1 c. heavy cream
1 tbspDijon mustard
2 tsproasted (Japanese) sesame oil
2 tbspparsley, finely chopped
2 tbspchives, finely chopped
2 tbspbasil, julienne
1Salt + pepper to taste
1/2juice of lemon
1Olive Oil of sauteeing

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Steps

1

Pick through crabmeat for shells; do not breakup lumps too much.
2

In a food processor, grind codfish until pureed; add 1/2 c of heavy cream; blend. Mixture should be smooth + shiny, yet firm to hold shape.
3

Place this mousse in a metal bowl + add other ingredients. Form into cakes, saute until golden brown.
4

Finish by baking in a 450°F oven for 4-5 minutes.

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Cooksnaps

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smf0318

smf0318 @cook_3850611

on January 01, 2012 00:00

Comments

Keywords

Cake Lemon Chive Mustard Dijon Cod Pepper Basil Fillet

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