Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

Recipe Categories:

    Four Seasons Crab Cakes

    Source of Recipe

    Master Chef Don Easley

    Recipe Link:

    List of Ingredients

    2 pounds jumbo lump crabmeat
    Salt and pepper to taste
    1/2 pound fresh codfish fillet
    Juice of 1/2 lemon
    1/2 to 1 cup heavy cream
    Olive oil for sauteing
    1 tablespoon Dijon mustard
    2 teaspoons sesame oil
    2 tablespoons finely chopped parsley
    2 tablespoons finely chopped chives
    2 tablespoons basil, julienned


    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 to 5 minutes.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |