Four Seasons Crab Cakes Recipes

Steps:

• 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.

Steps:

• Combine first five ingredients, and next two ingredient, separately. Then mix all together gently with your hands. Add about 1/2 cup Panko. Form into crab cakes, coat gently in flour, then in egg, and finally in more Panko. Preheat oven to 350. Saute the crab cakes in olive oil on both sides, a total of about 5 minutes, at medium heat level. Then transfer to a baking pan and bake 5-8 minutes, depending on thickness, to cook through.