Recipes

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.

Serves six to eight.2 pounds jumbo lump crabmeat

1/2 pound fresh codfish fillet

1/2 to 1 cup heavy cream

1 tablespoon Dijon mustard

2 teaspoons sesame oil

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

2 tablespoons basil, julienned

Salt and pepper to taste

Juice of 1/2 lemon

Olive oil for sauteing