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By Danny

Four Seasons Crab

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
Effort: Easy

 

Ingredients:

  • 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.

 

Filed Under: Four Seasons Crab, Meat, Seafood

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