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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