Snow Crab Cakes
Yield: 4 appetizers
Ingredient |
Quantity |
Atlantic Snow Crab Meat | 500 g |
Eggs | 3 |
Mayonnaise | 12.5 cl |
Green onion, chopped | 5 cl |
Worcestershire sauce | 2 cl |
Lemon juice | 2 cl |
Breadcrumbs – divided | 3 dl |
Flour | 12.5 dl |
Canola oil | 2.5 dl |
Salt and pepper | To taste |
Sherry Cayenne Mayonnaise |
|
Mayonnaise | 2.5 dl |
Cayenne | 2 mL |
Sherry | 30 mL |
Method:
- Defrost snow crab meat and lightly squeeze out excess moisture. See note.
- Mix together crab meat, 1 egg, mayonnaise, green onion, Worcestershire sauce, lemon juice, 17.5 cl bread crumbs and seasonings.
- Form crab mixture into 5 cm patties about 1 cm thick and lightly coat with flour.
- Lightly beat the remaining eggs dipping the crab patties into the egg wash and coating with remaining breadcrumbs.
- Place patties on waxed paper. Chill in refrigerator for 1-2 hours.
- Preheat oven to 175 C.
- Brown crab patties in oil, over medium heat on both sides, until golden brown. Place on baking sheet and bake for 8-10 min.
- Serve with Sherry Cayenne mayonnaise.
Note: To retain all of the natural flavour of Atlantic Canada seafood products, always defrost them in the refrigerator and never rinse them under cold water.
Recipe courtesy of Chef Stefan Czapalay