Four Seasons Crab Cakes Recipe

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.

Four Seasons Crab Cakes Recipe


  • 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


  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 pureed.
  3. 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.
  4. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
  5. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown.
  6. Taste to adjust seasoning.
  7. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
  8. Finish by baking in a 450-degree oven for 4 to 5 minutes.

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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. 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.