CopyCat Four Seasons Crab Cakes

Let's Cook

1. Step 1.

   Pick through the crabmeat carefully, removing all shells and cartilage while keeping the large lumps intact as much as possible. Set the cleaned crabmeat aside.

2. Step 2.

   In a food processor, grind the codfish until it forms a smooth puree, scraping down the sides as needed. With the processor running, add 1/2 cup of heavy cream and puree until fully incorporated; if the mixture seems thick, add more cream a little at a time until it is smooth and shiny but still firm enough to hold its shape.

3. Step 3.

   Transfer the cod mousse to a metal bowl and add the cleaned crabmeat, salt, pepper, and lemon juice, mixing gently with a spatula or your hands to combine without breaking up the crab lumps. Do not add the olive oil yet.

4. Step 4.

   Heat a thin layer of olive oil in a skillet over medium-high heat. Take a small spoonful of the crab-cake mixture, shape it into a small patty, and saute it until golden brown on both sides, then taste it and adjust the seasoning of the remaining mixture with additional salt, pepper, or lemon juice as needed.

5. Step 5.

   Form the rest of the crab-cake mixture into evenly sized patties, about 1/2 to 3/4 inch thick. In the same skillet, add more olive oil if needed and saute the crab cakes in batches over medium-high heat until golden brown on both sides, about 2 to 3 minutes per side, taking care not to overcrowd the pan.

6. Step 6.

   While the crab cakes are sauteing, preheat the oven to 450 degrees Fahrenheit. As each batch finishes browning, transfer the crab cakes to a baking sheet and keep them warm.

7. Step 7.

   Finish the crab cakes by baking them in the preheated 450-degree oven for 4 to 5 minutes, until heated through and crisp. Serve immediately.