Ingredients Jump to Instructions ↓

  1. The Court Bouillon

  2. 375 milliliters water

  3. 125 milliliters white wine

  4. 1 bay leaf

  5. The Crab Cakes

  6. 325 grams codfish, skin and bones removed

  7. 450 grams crabmeat

  8. 190 grams bread crumbs

  9. 6 tablespoons chopped cilantro leaves

  10. 6 tablespoons minced scallion

  11. 1 tablespoon minced garlic

  12. 9 tablespoons mayonnaise

  13. 3/4 teaspoon Tabasco sauce

  14. 3/4 teaspoon salt

  15. 115 grams sliced almonds

  16. Corn oil

  17. The Lime-Wasabi Sauce

  18. 185 milliliters mayonnaise

  19. 4 tablespoons ketchup

  20. 2 teaspoons wasabi paste or powder

  21. 4 teaspoons lime juice

  22. 1 teaspoon grated lime zest

  23. 2 tablespoons water

  24. 2 tablespoons minced chives

Instructions Jump to Ingredients ↑

  1. For the Court Bouillon and Crab Cakes Poach the codfish in the court bouillon. Remove the fish, let it cool, and then flake it.

  2. Clean the crabmeat of all shells and cartilage and set aside.

  3. In a bowl, combine the crabmeat and cod with 90 grams of the bread crumbs, the cilantro, scallion, garlic, mayonnaise, Tabasco, and salt. Mix lightly, just until the ingredients are well combined. Refrigerate to firm the mixture.

  4. Put the remaining crumbs in a food processor with the almonds and chop until well combined.

  5. Form the crab mixture into patties about 75 grams each for lunch service (50 grams each for dinner service). Dip the patties in the bread crumb mixture until coated on all sides. Refrigerate to firm them up.

  6. For the Lime-Wasabi Sauce Place all of the ingredients, except the chives, in a bowl and whisk into a smooth mixture.

  7. For Service Heat the oil in a nonstick pan and saut the crab cakes until golden on both sides.

  8. Spoon some of the sauce onto a warm plate and place a crab cake on top. Sprinkle the sauce with the chives and serve.


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