Appetizers and Canapes

Crab Cakes

Ingredients:
¼ cup (50 mL) mayonnaise
3 green onions, finely chopped
3 eggs, beaten
2 tsp (10 mL) grainy mustard
2 tsp (10 mL) lemon juice
1 tsp (5 mL) Old Bay Seasoning
1 small jalapeno, seeded, finely chopped
4 cans (120 g) chunk crab meat, drained
2 cups (500 mL) Panko crumbs, divided
¼ tsp (1 mL) salt
½ tsp (2 mL) pepper
3 – 4 tbsp (45- 60mL) canola oil
Lemons for garnish
Tartar sauce

Instructions:
In a medium bowl, whisk first 7 ingredients. Fold in crab. Stir in 1 ½ cups (375 mL) of panko, salt and pepper. Divide into 24 equal portions and form each portion into 2-inch (5 cm) patties. Refrigerate for 10 minutes.

Heat oil in a large skillet over medium heat. Place remaining ½ cup (125 mL) panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, about 2 minutes per side. Serve with lemon wedges and tartar sauce.

Makes 24 appetizers.

Nutrients per serving:
Calories 80.9
Carbohydrate 7.2 g
Protein 2.8 g
Fat 4.5 g
Sodium 169.5 mg
Fibre 0.5 g