Crab Cakes

Preparation: 20 minutes | Cooking time: 20 minutes | Servings: 4 servings

Ingredients:

Spicy mayo

½ cup (125 ml) plain Greek yogurt

½ cup (125 ml) mayonnaise

1 C. tsp (5 ml) sriracha hot sauce

Crab

4 cans of 120 g of lump crab meat

2 tbsp. tbsp (30 ml) fresh chives

24 soda biscuits

2 tbsp. tbsp (30 ml) Dijon mustard

2 eggs

2 tbsp. tablespoon (30 ml) of virgin camelina oil Signé Caméline

1 lemon

Preparation:

For the spicy mayo

1. In a small bowl, mix together all the spicy mayo ingredients. Reserve.

For the crab

1. Drain the cans of crab.

2. Finely chop the chives.

3. Using your hands, crumble the soda crackers over a large bowl.

4. Add the crab, chives, 30 ml (2 tbsp) of the reserved spicy mayo, mustard and eggs. Mix gently to distribute the crab without fraying it too much.

5. Using your hands, form 8 patties.

6. In a large non-stick skillet, heat 15 ml (1 tbsp) of oil over medium heat. Place 4 patties and cook them for 3 or 4 minutes on each side, until they are nicely browned.

7. Repeat cooking with the rest of the oil and the rest of the patties.

8. Serve with spicy mayo and lemon wedges, if desired.

Recipe credit: Geneviève O'Gleman, Savor