Special Occasions

INGREDIENTS

For crab cakes:

• 1 pound OCI Snow Crab meat (combo or all body)
• 1/2 cup mayonnaise or salad dressing (add more if needed)
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup diced peppers (mixed colours)
• 1/8 cup diced green onion or chives
• salt and pepper to taste
• 2 1/2 cups fine dried bread crumbs, divided
• 1/2 cup all-purpose flour
• 3 eggs, lightly beaten
• 1/2 cup canola oil

For spicy mayo:

• 1/2 cup mayonnaise
• 1 1/2 tablespoons lemon juice (from about 1/4 lemon)
• 1 Tablespoons chili sauce
• salt and pepper to taste
• 12 small bread rolls

METHOD

Thaw crab as per package instructions. In a large bowl, gently fold together crab, mayonnaise, parsley, salt, pepper, and onion / pepper mixture. Add 1 cup bread crumbs and stir just until combined, adding more bread crumbs or mayonnaise if needed to achieve desired consistency. Shape crab mixture into 12 (3-inch) patties, using about 1/3 cup of the mixture for each. Transfer to a sheet tray.

Put flour, eggs, and remaining 1 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with 1 patty at a time, dredge in flour, then egg, then bread crumbs, shaking off excess each time.

Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 6 patties in skillet and cook, flipping once, until deep golden brown and hot throughout, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Repeat with remaining patties.

To make spicy mayo: in a small bowl, stir together all ingredients until combined.

Spread a bit of spicy mayo, to taste, on each bun, top with crab cakes. Serve immediately.

SERVINGS: 0