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.
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 minutesmins
Active Time20 minutesmins
Total Time50 minutesmins
Course: Appetizer, Chef Recipe, Main Course
Keyword: Crab Cakes, Four Seasons Restaurant
Yield: 8Servings
Ingredients
2poundsJumbo Lump Crabmeat
1/2poundfresh Codfish Fillet
1/2 to 1cupHeavy Cream
1tablespoonDijon Mustard
2teaspoonsSesame Oil
2tablespoonsfinely chopped Parsley
2tablespoonsfinely chopped Chives
2tablespoonsBasiljulienned
Juice of 1/2 Lemon
Salt and freshly ground Black Pepperto taste
Olive Oilfor 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.
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.
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.
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Hi. Thanks for the question. You should be able to get about 8 dinner-sized (a little over 1/4 pound each) Crab Cakes from the recipe. If you are making them as appetizers, you can probably get 12 – 16.
February 28, 2022 @ 9:37 am
How many servings? How many crab cakes does this make?
February 28, 2022 @ 4:32 pm
Casey,
Hi. Thanks for the question. You should be able to get about 8 dinner-sized (a little over 1/4 pound each) Crab Cakes from the recipe. If you are making them as appetizers, you can probably get 12 – 16.
We hope this helps. Thank you for the question.
James