Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        jumbo lump crabmeat
     1/2  pound         fresh codfish fillet
     1/2  cup           heavy cream -- (1/2 to 1)
   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

Preparation:

Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. 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. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.