Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. (Wikipedia)
Serves: Six to Eight
- 2 pounds lump crabmeat
- 1/2 pound cod fillets — fresh
- 1/2 cup heavy cream — (1/2 to 1)
- 1 Tablespoon Dijon mustard
- 2 teaspoons sesame oil
- 2 Tablespoons parsley — finely chopped
- 2 Tablespoons chives — finely chopped
- 2 Tablespoons basil — julienned
- Salt and pepper to taste
- Juice of 1/2 lemon Olive oil for sauteing
How to Prepare:
- 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-degree oven for 4-5 minutes.