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Four Seasons Crab Cakes Recipe

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This recipe for Four Seasons Crab Cakes, by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ronaye Madell
Added: Wednesday, November 12, 2008


2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tbsp. dijon mustard
2 tsp. sesame oil
2 bsp. finely chopped parsley
2 tbsp.finely chopped chives
2 tbsp.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.




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