Four Seasons Crab Cake Recipe
courtesy cdKitchen
Four Seasons crab cake recipe…..WOW! This is a must try. Thanks to everyone for email me your recipes. I encourage you to send me a email with your favorite crab cake recipes- crabcakeguy@gmail.com.
Ingredients
2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons roasted (Japanese) sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
1/2 lemon, juiced
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 to 5 minutes.
Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
2 responses so far ↓
1 Fouy // Sep 18, 2007 at 11:28 am
I bet the mustard give it a much needed kick
2 Crab Cake Recipes // Dec 9, 2007 at 7:26 pm
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