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Four Seasons Crab
Cakes
Recipe By :Eva
Categories: Fish/Seafood
2 pounds lump crabmeat
1/2 pound cod fillets -- fresh
1/2 cup heavy cream -- (1/2 to 1)
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 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 4-5
minutes.
Serves six to eight
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1505 Calories (kcal);
65g Total Fat; (40% calories from fat); 209g Protein; 11g Carbohydrate;
969mg Cholesterol; 3023mg Sodium |
NOTES : Counts for lemon juice
not included - adjust accordingly
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