Jonah Crab Cakes
A little cream goes a long way, especially in these moist yet flaky crab cakes. For a stunning presentation, serve them topped with diced tomatoes and baby arugula.
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Ingredients
- 1 lbcrab meat
- 1 tbsp (15 mL) parsley, finely chopped
- 1 tbsp (15 mL) lemon juice, freshly squeezed
- 1 green onion, finely chopped
- 1 1/2 tsp (6 mL) Dijon mustard
- 1/2 tsp (2 mL) white pepper
- 1/4 tsp (1 mL) tabasco
- 1/4 tsp (1 mL) Worcestershire sauce
- kosher salt
- 8 oz (250 g) halibut, Cod or Haddock Fillet, finely chopped
- 1 egg, lightly beaten
- 3/4 cup (175 mL) HEWITT'S - 35% whipping cream
- 3 tbsp (45 mL) dry bread crumbs
- 4 tbsp (60 mL) GAY LEA - Salted Butter
- 1 tomato, large, seeded and diced, (optional)
- baby arugula leaves, (optional)
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