crabcakes urbanpocketknife

For my ex-roomie’s birthday, I decided to make crabcakes only to discover that crab meat at Granville island is $35.00 a pound…ummm no thanks.  I opted to cheat a bit and make fishcakes with crab in it and might I say, they were ultra delicious!  I grabbed a pound of a mix of sole and lumpfish and purchased a can of crabmeat as the base.

A little spicy, a little tangy and with a lemon aioli sauce….so yum…here’s the recipe!

What you need!
1 lb of soft white fish (I used a mix of sole and lumpfish)
1 can of crabmeat
2 green onions
1 1/2 tbsp of chili garlic sauce
2 tbsp of mayo
1 egg
1/4 cup of breadcrumbs + extra
olive oil for frying

1/2 cup of mayo
2 tbsp of lemon juice
1 garlic clove
1 tsp tarragon

What to do!

1.  In a large bowl, mix all the ingredients except the breadcrumbs, salt and pepper.  Add the breadcrumbs in and season with salt and pepper to your liking.  Form into eight patties, sprinkle extra breadcrumbs on patties (so they don’t stick together) and set aside until ready to fry.

2.  In a large frying pan on medium-high, drizzle some olive oil in the pan and cook patties on each side until brown, they should feel firm when done about 4-6 minutes each side depending on how thick they are.  Put them in an oven safe dish as you cook them in batches to keep them warm in the oven on low heat.

3.  For the sauce, mince the garlic and mix all the ingredients together.  Serve the fishcakes with the aioli and enjoy!

crabcakes urbanpocketknife

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