Recipe #23 British Columbia Dungenous Crab Cakes!

Ingredients:
2 lbs steam cooked crab
1 egg
2 tbsp mayonnaise (low fat)
1 tbsp Worchestershire sauce
1/2 tsp celery salt
1/2 tsp Old Bay Seasoning
Paprika to taste
2 slices of fresh soft bread, grated into soft, bulky crumbs
A small amount of dried panko breadcrumbs

In a large bowl, combine the egg, mayonnaise, Worchestershire sauce, celery salt, Old Bay and paprika. Whisk it until smooth.

Add the crabmeat to the egg mixture in the bowl and lightly fold the meat into the liquid until all the crabmeat is coated.

Next, add the soft fluffy breadcrumbs. Lightly fold the crabmeat and breadcrumbs together until the crumbs are incorporated into the mixture. The mixture will look rather dry but thats okay - you only want a small amount of binder to hold the crab cakes together. Remember, crabmeat should be the main ingredient in a crabcake, not breadcrumbs. Make into rounds and cover with remaining breadcrumbs.

In a heavy skillet, melt 1 tbsp butter or Becel until foamy. Gently add the crab cakes to the hot skillet. Fry over medium heat three or four minutes, until browned, then turn over and brown the other side.



Roasted Red Pepper Sauce with Capers and Dill

(makes about 1 cup)

2 large red bell peppers, roasted and peeled
1 tbsp fresh dill
1 tbsp fresh parsley
1 tbsp drained capers
1 tbsp sour cream (I used reduced fat)
2 tbsp mayonnaise (I used light 1/2 fat)
Salt and pepper to taste

Puree the peppers, dill, parsley and capers in a processor or blender, maintaining a little texture. Transfer to a small bowl. Add the sour cream, mayonnaise, salt and pepper. Stir until combined. Taste for seasoning. Let stand until needed, about 30 minutes, or refrigerate up to 2 days. Bring to room temperature before serving.