Four Seasons Crab Cakes

• 2 lbs lump crabmeat
• 1/2 lb cod fish fillet, fresh
• 1/2 - 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 teaspoons sesame oil
• 2 tablespoons parsley, finely chopped
• 2 tablespoons chives, finely chopped
• 2 tablespoons basil, julienned
• salt and pepper
• 1/2 lemon, juice of
• olive oil, for sauteing

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.
3. Add 1/2 cup of heavy cream and puree until incorporated.
4. Then add more cream if needed.
5. The mixture should be smooth and shiny, yet firm enough to hold its shape.
6. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
7. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown.
8. Taste to adjust seasoning.
9. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
10. Finish by baking in a 450-degree oven for 4-5 minutes.

lump crabmeat, cod fish fillet, heavy cream, mustard, sesame oil, parsley, chives, basil, salt, lemon, olive oil

Taken from www.food.com/recipe/four-seasons-crab-cakes-50832 (may not work)