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Four Seasons Crab Cakes



  • 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 sautéing


  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 sauté in hot olive oil until golden brown. Taste to adjust seasoning.
  5. Form the rest of the crab cakes and sauté in hot olive oil until golden on both sides.
  6. Finish by baking in a 450-degree oven for 4 to 5 minutes.
  7. Recipe serves six to eight.

This recipe is courtesy of Helen, and is a close clone recipe.


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