Ingredients

The following ingredients have 8 Servings
  • 2 pounds Jumbo Lump Crabmeat
  • 1/2 pound fresh Codfish Fillet
  • 1/2 to 1 cup Heavy Cream
  • 1 tablespoon Dijon Mustard
  • 2 teaspoons Sesame Oil
  • 2 tablespoons finely chopped Parsley
  • 2 tablespoons finely chopped Chives
  • 2 tablespoons Basil (julienned)
  • Juice of 1/2 Lemon
  • Salt and freshly ground Black Pepper (to taste)
  • Olive Oil (for sautéing)

Instruction

  • Pick through the crabmeat, removing all shells. But being careful not to break up the large lumps too much.
  • In a food processor, grind codfish until puréed.
  • Add 1/2 cup of heavy cream and purée until incorporated. 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.
  • Add all other ingredients, except olive oil.
  • Take a small portion of the crab-cake mixture and sauté in hot olive oil until golden brown.
  • Taste. Adjust salt and pepper, to taste.
  • Form the rest of the crab cakes.
  • Sauté in hot olive oil until golden on both sides.
  • Finish by baking in a 450°F oven for 4 to 5 minutes.