Make our Four Seasons Restaurant Crab Cakes Recipe at home tonight for your family. With our Secret Restaurant Recipe your Crab Cakes will taste just like Four Seasons.

Photo by Ralph Daily

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.

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Four Seasons Crab Cakes Recipe

Make our Four Seasons Restaurant Crab Cakes Recipe at home tonight for your family. With our Secret Restaurant Recipe your Crab Cakes will taste just like Four Seasons.

Prep Time30 minutes mins

Active Time20 minutes mins

Total Time50 minutes mins

Course: Appetizer, Chef Recipe, Main Course

Keyword: Crab Cakes, Four Seasons Restaurant

Yield: 8 Servings

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

• Pick through the crabmeat, removing all shells. But being careful not to break up the large lumps too much.
• In a food processor, grind codfish until puréed.
• 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.
• Place this mousse in a metal bowl.
• Add all other ingredients, except olive oil.
• Take a small portion of the crab-cake mixture and sauté in hot olive oil until golden brown.
• Taste. Adjust salt and pepper, to taste.
• Form the rest of the crab cakes.
• Sauté in hot olive oil until golden on both sides.
• Finish by baking in a 450°F 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. 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.