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Add a photoServings: 6
Ingredients
- 2 lb jumbo lump crabmeat
- 1/2 lb fresh codfish fillet
- 1/2 x to 1 c. heavy cream
- 1 Tbsp. Dijon mustard
- 2 tsp sesame oil
- 2 Tbsp. finely minced parsley
- 2 Tbsp. finely minced chives
- 2 Tbsp. basil, julienned
- 1 x salt and pepper to taste
- 1 x juice of 1/2 lemon Extra virgin olive oil for sauteing
Directions
- Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish till pureed. Add in 1/2 c. of heavy cream and puree till incorporated.
- Then add in more cream if needed. The mix should be smooth and shiny, yet hard sufficient to hold its shape.
- Place this mousse in a metal bowl and add in the other ingredients, except for the extra virgin olive oil. Take a small portion of the crab-cake mix and saute/fry in warm extra virgin olive oil till golden. Taste to adjust seasoning.
- Form the rest of the crab cakes and saute/fry in warm extra virgin olive oil till golden brown on both sides. Finish by baking in a 450-degree oven for 4 to 5 min.
- Serves six to eight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 31 | 19% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 533mg | 22% |
| Potassium 582mg | 17% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.08g | 0% |
| Protein 31.22g | 50% |
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