Page 4 - Volvo_Tastemakers_Cookbook_Digital

TORONTO

Devonshire Crab Cakes

8oz crab meat
¼ c panko bread crumbs
2 tbsp mayo
1 tsp Dijon
1 whole egg
dash Worcestershire
dash tabasco
1tsp garlic minced
½ tsp shallots, minced
2 tbsp parsley, finely chopped
1g salt

DIRECTIONS:
1. In a medium bowl, mix together mayo, mustard, egg, Worcestershire, tabasco, garlic, shallots, parsley and salt.
2. Once everything is well incorporated, slowly add in the crab meat, making sure you don’t over mix and break up
the meat too much. The meatier the better!
3. Gently fold in the bread crumbs and allow to settle in the fridge for roughly 15 minutes.
4. Form the mixture into 4 equal sized patties – like the shape of a hockey puck.
5. Pan sear on medium high heat with a few tea spoons of canola oil until golden brown and warm through the centre.
Approx. 5-6 minutes.

Remove from heat and enjoy!

Recipe created by: Chef Alexandra Feswick