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CarbsPerServing:
11 total recipe excluding lemon
juice 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 chopped2 Tablespoons chives --
finely chopped 2 Tablespoons basil -- julienned
Salt and pepper to taste Juice of 1/2 lemon Olive oil for
sauteing
Direction:
Pick through crabmeat, 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. Serves six to eight
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For
Details about Ingredients , check your nearest American Store
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