Atlantic Canada Crab Cakes Topped with Dill and Caper Remoulade
(6 appetizer or 3 entrée portions)
1 lb Snow Crab (if frozen, thaw and
thoroughly squeeze out excess liquid)
¼ cup Yellow pepper, minced
¼ cup Red pepper, minced
½ cup Red onion, minced
2 Tbsp Fresh dill, chopped
¼ cup Mayonnaise
1 Egg white
¼ cup Bread crumbs (plus extra for breading)
½ tsp Salt
¼ tsp Pepper
Dill and Caper Remoulade
2 tsp Capers, finely chopped 10 ml
2 tsp Fresh dill, finely chopped 10 ml
2 tsp Fresh lemon juice 10 ml
2 tsp Fresh Lime Juice 10 ml
2 tbsp Shallots, finely minced 30 ml
¾ cup Mayonnaise 175 ml
Pepper & salt to taste
Mix all ingredients well and divide into twelve balls.
Form each ball into a cake about 1 inche, then roll in
bread crumbs and gently pan fry until golden brown.
Serve hot with dill remoulade.
Dill and Caper Remoulade:
Mix all ingredients together and refrigerate.