Snow Crab Flakes

Nova Scotia Snow Crab is an excellent source of protein and is a fun ingredient to play with in the kitchen. This recipe from Cape Breton is great served as an appetizer, or for breakfast!

Ingredients
1 lb snow crab meat from Victoria Co-op Fisheries (thawed out in the refrigerator and squeezed dry in paper towel)
6 large potatoes peeled, shredded and squeezed dry with paper towel
6 spring onions finely chopped
½ tsp freshly ground pepper
3 eggs mixed with 2 tbsp whipping cream and 3 tbsp all-purpose flour
½ cup melted butter
½ cup canola oil
1 lb snow peas, strings removed and blanched in salty water for one minute
1 large celeriac/celery root
1 whole garlic oven, roasted
1 ½ cup mayonnaise
1 tbls smoked paprika

Directions

1. Bake the garlic in the oven at 350°F until golden brown.
2. When cooled down, squeeze out the garlic cloves and chop up finely and mix into the mayonnaise.
3. Peel the celeriac. Cube and cook in salty water for 15-20 minutes.
4.  Drain and puree with a blender stick.
5. Chill puree and then mix with the garlic mayonnaise and smoked paprika.
6. Keep mixture chilled.
7. Make sure the frozen cooked crab meat and potatoes are dry.
8. Mix both with egg mixture.
9. Chill mixture for half an hour.
10. Wash and trim the snow peas for the strings on each side.
11. Blanche snow peas in salty water for a minute, then rinse under cold water. You can either serve the snow peas warm or cold.
12. In a large non-stick skillet heat up the butter and canola oil over medium heat.
13. Place a large serving spoon full of the crab-potato mix into the skillet and bake as you would do with pancakes or latkas.
14. They are ready to serve when golden brown on each side.

Serving
Place two Snow-Crab-Flakes on each plate and a good dollop of the celeriac aioli. Serve with snow peas. A side dish of watermelon slices, sprinkled with freshly chopped mint, feta cheese and balsamic vinegar (as pictured) is a great flavour combination. Serve as an appetizer, or for lunch or breakfast.

Recipe provided by: Chef Lars Willum, Victoria Cooperative Fisheries