A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Four Seasons Crab Cakes
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- #11125
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds jumbo lump crab meat
1/2 pound fresh codfish fillet
1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons roasted sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh chives
2 tablespoons basil, julienne
salt and pepper, to taste
1/2 lemon, juiced
olive oil for sauteing
directions
Pick through crab meat, 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 degrees F oven for 4 to 5 minutes.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. 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 nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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