The key to delicate crab cakes is to use lots of crab meat relative to the other ingredients.
1 egg
1 Tbsp (15 mL) dry mustard
2 tsp (10 mL) lemon juice
2 tsp (10 mL) red wine vinegar
1/2 cup (125 mL) vegetable oil
1/4 cup (50 mL) olive oil
1 pound (500 g) cooked crab meat
2 Tbsp (25 mL) chopped fresh parsley
1/4 cup (50 mL) finely chopped green pepper
1/4 cup (50 mL) finely chopped red pepper
1/4 cup (50 mL) finely chopped onion
4 cups (1 L) fresh, soft bread crumbs
In a food processor, blend the egg, dry mustard, lemon juice and vinegar until smooth. With the processor running, gradually add the vegetable and olive oil to the egg mixture to form a smooth dressing. In a mixing bowl, combine the dressing mixture with the crabmeat, along with the parsley, green and red peppers and onion, stirring to blend well. Blend in 2 cups (500 mL) of the breadcrumbs. Shape into patties by first forming into 3 inch (8 cm) balls, roll in remaining bread crumbs and then flatten out with your hands. Fry in a small amount of butter over medium heat until golden brown on both sides.
Makes four servings.