Crab cakes Provencal

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35 min


40 to 45 bite-size cakes

* PLUS Baking Time: 16 minutes


  • 2 slices white bread , at least a day old
  • 300-g pkg imitation crab meat
  • 3 tbsp bottled Béarnaise sauce , see tip below
  • 1 egg
  • 1/2 to 1 tsp Tabasco sauce
  • 1/4 tsp salt
  • 1/4 tsp ground black or white pepper
  • 1 roasted red pepper
  • 1 green onion
  • 1/4 cup store-bought fine dry bread crumbs


  • Preheat oven to 375F (190C). Line a rimmed baking sheet with foil and lightly spray with oil. Remove crusts from bread. Place bread in a food processor, then pulse until fine crumbs form. Don’t overmix or bread will turn pasty. Turn bread into a large bowl. Place crab, Béarnaise sauce, egg, Tabasco, salt and pepper in food processor. Whirl until finely chopped, scraping down side as necessary. Scrape into bowl with crumbs.
  • Pat pepper dry, then finely chop. Thinly slice onion. Stir both into crab mixture. Place dry bread crumbs in a small bowl. Form crab mixture into 1-inch (2.5-cm) balls, then roll in bread crumbs. Place on foil-lined baking sheet. Repeat with remaining mixture, leaving 1/2-inch (1-cm) space in between. Then gently flatten into cakes about 1/2 inch (1 cm) thick. Bake in centre of preheated oven 8 minutes. Turn cakes over and continue baking until light golden, 8 to 10 more minutes. Place on a large platter. Serve with Béarnaise sauce for dipping or dollop a little Mango Cocktail Sauce (also in the Recipe File) over each cake. Baked cakes (without sauce) will keep well, covered and refrigerated, overnight.

Nutrition (per serving)

  • Calories
  • 21,
  • Protein
  • 1.1 g,
  • Carbohydrates
  • 1.7 g,
  • Fat
  • 1 g,
  • Sodium
  • 89 mg.

These decadently rich crab patties just melt in your mouth. The secret: bottled Bearnaise sauce sold in your supermarket. Keep it budget-friendly and use imitation crabmeat.

Béarnaise substitute

Stir 3 tbsp (45 mL) mayonnaise with 1 tsp (5 mL) dried tarragon. Taste and add more tarragon, if needed.