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<blockquote data-quote="moreluck" data-source="post: 692975" data-attributes="member: 1246">Four Seasons Crab Cakes2 pounds jumbo lump crabmeat1/2 pound fresh codfish fillet1/2 to 1 cup heavy cream1 tablespoon Dijon mustard2 teaspoons sesame oil2 tablespoons finely chopped parsley2 tablespoons finely chopped chives2 tablespoons basil, juliennedSalt and pepper to tasteJuice of 1/2 lemonOlive oil for sauteingPick through crabmeat, removing all shells but being careful not toBreak up the large lumps too much. In a food processor, grind codfishUntil pureed. Add 1/2 cup of heavy cream and puree until incorporated.Then add more cream if needed. The mixture should be smooth andShiny, yet firm enough to hold its shape.Place this mousse in a metal bowl and add the other ingredients, exceptFor the olive oil. Take a small portion of the crab−cake mixture and sauteIn hot olive oil until golden brown. Taste to adjust seasoning.Form the rest of the crab cakes and saute in hot olive oil until goldenOn both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes.Serves six to eight.</blockquote>

[QUOTE="moreluck, post: 692975, member: 1246"] [B][SIZE=2]Four Seasons Crab Cakes[/SIZE][/B] 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. [/QUOTE]

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