Four Seasons Crab Cakes
A low-carb Atkins recipe for Four Seasons Crab Cakes.
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 finely chopped parsley
- 2 tablespoons finely chopped chives
- 2 tablespoons basil, julienned
- Salt and pepper to taste
- Juice of 1/2 lemon
- Olive oil for sauteing
Instructions
- 1
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much.
- 2
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.
- 3
Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
- 4
Take a small portion of the crab−cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.
- 5
Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
- 6
Finish by baking in a 450−degree oven for 4 to 5 minutes.
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