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Serves/Makes: 12 croquettes
1 cup (250 mL) thick creamy sauce

Ingredients:

Patties

• 2 cups (500 mL) crab meat
• 1/2 teaspoon (2.5 mL) salt
• 1/2 teaspoon (2.5 mL) dry mustard
• Pinch of cayenne pepper
• 1 1/2 tablespoons (22.5 mL) lemon juice
• 1 cup (250 mL) cooled thick creamy sauce
• 1 1/2 cups (375 mL) freshly made breadcrumbs
• Oil

How to cook Crab Cakes:

Patties

• Warm a platter in a 250 degrees F (120°C) oven.
• Combine crab meat, salt, dry mustard, cayenne pepper, lemon juice and cooled sauce.
• Refrigerate for at least 1 hour, until well chilled.
• Shape mixture into small patties roll patties into fresh breadcrumbs.
• In a heavy-bottomed fry pan, heat 1 inch (2.5 cm) oil to 360°F (182°C).
• Fry a few patties at a time (do not crowd), until golden, over medium heat.
• Do not fry too quickly or the inside of the patties will be cold.
• Drain onto paper toweling keep warm in the oven, until all patties are done.

Thick Creamy Sauce Ingredients:

• 3 tablespoons (45 mL) butter
• 3 tablespoons (45 mL) flour
• 1 cup (250 mL) heated milk
• Salt and pepper to taste

How to cook Thick Creamy Sauce:

• Melt butter in a saucepan.
• Stir in four cook, stirring constantly, until just bubbly, for approximately 2 minutes (do not let burn).
• Add the hot milk, stirring until thickened.
• Bring to a boil.
• Salt and pepper lower heat and cook, stirring, for 2 to 3 minutes more.
• Remove from heat.
• Cool and, if desired, refrigerate sauce, covered, for a later use.

This recipe for Crab Cakes serves/makes: 12 croquettes
1 cup (250 mL) thick creamy sauce

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Main Ingredient: Crab
Preparation Method: Pan Fried/Sauteed