Snow Crab Cakes with Wild Blueberry Salsa
Ingredients
Crab Cakes
5 lbs (2.25 kg) snow crab meat
3½ cups (875 mL) bread crumbs
5 eggs
1¼ cups mayonnaise
5 tbsp (75 mL) Dijon mustard
5 tbsp (75 mL) Worcestershire sauce
5 tbsp (75 mL) fish sauce
20 garlic cloves
5 tsp (25 mL) Chinese hot sauce
2 oz (57 g) fresh coriander
Zest of 5 limes
Juice of 5 limes
12 tsp olive oil
Salsa
24 oz (250 g) wild blueberries
½ oz (28 g) fresh ginger
1 tsp (5 mL) curry
4 tsp (20 mL) Worcestershire sauce
2 tsp (10 mL) Chinese hot sauce
Zest of 2 limes
Juice of 2 limes
Directions
Squeeze liquid out of crab meat and break meat into chunks. Add 2½ cups (625 mL) of the bread crumbs. Mix and set aside.
Put all crab cake ingredients except meat mixture into a blender and purée well. Stir into crab mixture. Form into 3-4 oz (100-125 g) patties.
Toss cakes in remaining 1 cup (250 mL) bread crumbs. Heat 2 tsp (20 mL) olive oil and fry cakes until heated through and golden brown, about 1 minute per side. Discard leftover oil before frying more cakes.
Salsa: place all ingredients in a blender and purée well. Keep chilled until serving.
Serve with salsa. Makes about 30 servings.