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• Total Time 40 min
• Yield 6 Servings
• Level Medium

Lump crab meat incorporated into a uniquely seasoned codfish cake, sauteed and then finished in the oven makes for an extremely rich recipe that produces the best crab cakes available today.
 

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Ingredients

• 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 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 saute pan

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Directions

1. 1. Pick through crabmeat, remove all shells but be careful not to break up the large lumps.
2. 2. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Add more cream if needed. The mixture should be smooth and shiny yet firm enough to hold its shape.
3. 3. Place this mousse in a metal bowl and add the other ingredients except for the olive oil.
4. 4. Take a small portion of the crab cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.
5. 5. Form the rest of the crab cakes and saute in the hot olive oil until golden on both sides. Finish by baking in a 450 degrees F oven for four to five minutes.