Four Seasons Crab Cakes Recipe

If You enjoy Crab Cakes, You will LOVE making this recipe for Crab Cakes from The Legendary Four Seasons Restaurant at Home.

Four Seasons Crab Cakes Recipe

Photo by Ralph Daily

   

The Legendary Four Seasons Crab Cakes

A The Legendary Four Seasons Copycat Recipe

To See More Seafood Copycat Recipes - Click HERE

To See More High End Restaurant Copycat Recipes - Click HERE

   

   

The Legendary Four Seasons Restaurant Crab Cakes

The Four Seasons is a New American cuisine restaurant in New York City located at 99 East 52nd Street, in the Seagram Building in Midtown Manhattan.
 
Opened in 1959, the Four Seasons is associated with a number of milestone firsts in the hospitality industry. The Four Seasons is credited with introducing the idea of seasonally-changing menus to America. It was the first destination restaurant to print its menus in English. The Four Seasons was also the first restaurant in the US to cook using fresh, wild mushrooms rather than the dried offerings that were more common in the 1950s.
 
The restaurant’s interior, which was designed by the building’s architects Mies van der Rohe and Philip Johnson, has remained almost unchanged since construction in 1959. The restaurant was designated by the New York City Landmarks Preservation Commission as an interior landmark in 1989.
 
The restaurant itself has been widely praised, winning the James Beard Award in 1999. The restaurant is known as much for its clientele as its food, with its Midtown location making it convenient for power lunches.
 
 

The Legendary Four Seasons Crab Cakes Recipe



The Legendary Four Seasons Crab Cakes Recipe<

If You enjoy Crab Cakes, You will LOVE making this recipe for Crab Cakes from The Legendary Four Seasons Restaurant at Home.

Ingredients
  • 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
  • Juice of 1/2 Lemon
  • Salt and freshly ground Black Pepper, to taste
  • Olive Oil, for sautéing
Instructions
  1. Pick through the crabmeat, removing all shells. But being careful not to break up the large lumps too much.
  2. In a food processor, grind codfish until puréed.
  3. Add 1/2 cup of heavy cream and purée until incorporated. Add more cream, if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.
  4. Place this mousse in a metal bowl.
  5. Add all other ingredients, except olive oil.
  6. Take a small portion of the crab-cake mixture and sauté in hot olive oil until golden brown.
  7. Taste. Adjust salt and pepper, to taste.
  8. Form the rest of the crab cakes.
  9. Sauté in hot olive oil until golden on both sides.
  10. Finish by baking in a 450°F oven for 4 to 5 minutes.  
 
     

I Love Crab Cakes! 50 Recipes for an American Classic

Where do you get the best crab cakes?

Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat.

In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.

Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best crab cakes pan-fried, deep-fried, or not even cooked?
Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes.

There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas, too.

 

Photo of Crab Cakes is by Ralph Daily and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Thank you, Ralph. Great Picture. Photos may be "representative" of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Four Seasons Information is from Wikipedia and is used by permission under the Creative Commons License. Additional Information Courtesy of Wikipedia and is used by permission.