0
1 egg
2 tbsp tomato paste
1 tsp lemon juice
2 tbsp grated parmesan
1 tbsp finely chopped fresh coriander
2 green onions, finely chopped
1/4 tsp cayenne pepper
4 tbsp all-purpose flour
3 113-g tins crabmeat
1 tbsp butter
1 tbsp olive oil
1/2 cup mayonnaise
pinch of cayenne pepper
In a bowl, whisk egg with tomato paste and lemon juice. Stir in Parmesan, coriander, green onions and 1/4 teaspoon cayenne. Stir in 2 tablespoons (30 mL) flour and well-drained crabmeat. Place remaining 2 tablespoons (30 mL) flour in a saucer. Form rounded teaspoons or tablespoons of crab mixture into 30 to 40 patties. Dip in flour to lightly coat. Place on waxed paper.
In a large frying pan, heat half of butter with half of oil. When hot and bubbly, without crowding, add a few crab cakes. Over medium heat, sauté until lightly golden, from 3 to 5 minutes per side. Remove to a warm plate. Continue cooking cakes in batches. Add butter and oil as needed.
Stir mayonnaise with cayenne, adding a little more cayenne, if you wish. Heap into a serving dish. Serve crab cakes warm or at room temperature with cayenne mayonnaise for dipping.
Calories 28, Protein 1.7g, Carbohydrates 1.2g, Fat 1.8g, Fibre 0.1g, Sodium 91mg.
This is Barbara-jo McIntosh's signature dish. We've made it into bite-size cakes.
Place cooked crab cakes on a baking sheet. Place in freezer, uncovered, until just firm. Then slip into self-sealing plastic bags. Frozen, crab cakes keep well for up to 1 month. Reheat on a baking sheet in a 400F (200C) oven for 9 to 12 minutes. Cayenne mayonnaise can be made ahead, covered and refrigerated for several days. Do not freeze.