🫙 From the Spice Rack
Four Seasons Crab Cakes
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 a...
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Ingredients7 items
Ingredients
- 1/2poundfresh codfish fillet
- 1/2to 1 cup heavy cream
- 1tablespoondijon mustard
- 2teaspoonsesame oil
- 2tablespoonfinely chopped parsley
- 2tablespoonfinely chopped chives
- 2tablespoonbasil, julienned
Directions
- 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