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