Snow Crab Cakes with Dill & Parmesan Rémoulade
Crab cakes are always a popular choice for impressing your guests. They can be served either as a appetizer or main course. This recipe features beautiful snow crab caught off the shores of Cape Breton.
Dill & Parmesan Rémoulade
4 tbsp (20 ml) mayonnaise
1 tsp (5 ml) Dijon mustard
¼ cup (50 ml) fresh grated Parmesan cheese
2 tsp (10 ml) fresh dill, finely chopped
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) fresh Lime Juice
2 tbsp (30 ml) shallots, finely minced
salt and pepper to taste
Directions:
Mix all ingredients together and refrigerate until needed.
Crab Cakes
1½ cups (375 ml) fresh snow crab meat (if frozen, thaw and squeeze out excess liquid)
¼ cup (50 ml) yellow pepper, minced
¼ cup (50 ml) red pepper, minced
¼ cup (50 ml) shallots, minced
2 tbsp (30 ml) fresh dill, chopped
¼ cup (50 ml) mayonnaise
1 egg white
¼ cup (50 ml) corn flake crumbs (plus extra for breading)
¼ tsp (1 ml) pepper
Directions:
Mix all ingredients well and divide into 12 balls. Form each ball into a 1-inch (2.5 cm) cake, then roll in bread crumbs and gently pan fry until golden brown. Serve hot with the dill and Parmesan rémoulade.
Makes 6 appetizers or 3 entrée portions.