Snow Crab Cakes

Recipe provided by: Louisbourg Seafood Limited


Dill and Parmesan Rémoulade

4 tbsp mayonnaise 20mL
1 tsp Dijon mustard 5mL
1/4 cup fresh grated Parmesan cheese 50mL
2 tsp fresh dill, finely chopped 10mL
2 tsp fresh lemon juice 10mL
2 tsp fresh lime juice 10mL
2 tbsp shallots, finely minced 30mL
  salt and pepper to taste  

Mix all ingredients together and refrigerate until needed. 

Crab Cakes

1 1/2 cups fresh snow crab meat (if frozen, thaw and squeeze out liquid) 375mL
1/4 cup yellow pepper, minced 50mL
1/4 cup red pepper, minced 50mL
1/4 cup shallots, minced 50mL
2 tbsp fresh dill, chopped 30mL
1/4 cup mayonnaise 50mL
1 egg white  
1/4 cup corn flake crumbs (plus extra for breading) 50mL
1/4 tsp pepper 1mL


Mix all ingredients well and divide into 12 balls. Form each ball into a 1-inch (? cm) cake, then roll in bread crumbs and gently pan fry until golden brown. Serve hot with the Dill and Parmesan Rémoulade. Makes six appetizers or three entrée portions.