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Ingredients (view qty in metric system instead) 2 pounds jumbo lump crab meat 8 ounces fresh cod fillet 1/2 cup heavy or whipping cream plus additional 1 tbsp. dijon mustard 2 tsp. sesame oil 2 tbsp. minced fresh parsley 2 tbsp. minced chives 2 tbsp. julienned fresh basil 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 tsp. fresh lemon juice olive oil for sauteing Directions Preheat oven to 450 degrees. Pick through crab and discard any shell pieces. Place cod in a food processor and puree. Add cream and process until a smooth, shiny mixture forms that still holds it's shape, adding more cream if necessary. Transfer cod mixture to a large metal bowl and stir in crab, dijon, sesame oil, parsley, chives, basil, salt, pepper and lemon juice. Heat oil in a large skillet. Add 1/8 cupfuls of crab mixture and cook until browned on both sides. Transfer crab cakes to a sheet pan and bake 3 to 5 minutes until cooked through. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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