Four Seasons Crab Cakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 pick through crabmeat, removing all shells but being careful not to break up the large lumps too much.
• 2 in a food processor, grind codfish until pureed.
• 3 add 1/2 cup of heavy cream and puree until incorporated.
• 4 then add more cream if needed.
• 5 the mixture should be smooth and shiny, yet firm enough to hold its shape.
• 6 place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
• 7 take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown.
• 8 taste to adjust seasoning.
• 9 form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
• 10 finish by baking in a 450-degree oven for 4-5 minutes.