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crab cakes
seafood and fish appetizers
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Four Seasons Crab Cakes
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 fresh 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.
NUTRITION:
This Four Seasons Crab Cakes recipe from CDKitchen serves/makes 6
Recipe ID: 11125
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Please note:
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
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Ready in: Under 30 minutes
Difficulty: 3/5