[suzanne]

A place I worked in years ago used brandade as the base for their crabcakes. That is, pureed potatoes and cooked salt cod. I don't remember what else went into them besides the brandade and crabmeat, but I do know they were breaded a l'anglaise (flour/egg/bread crumbs).

Another place added sauteed brunoise of red and green bell peppers, jalapenos, and onion, and a little mayo as a binder. Very light coating of panko on the outside.

Both were pan-fried and finished in the oven. No deep-frying.