Crab Cakes (Nova Scotia)

A Nova Scotian favourite, these snow crab cakes use very little filler and lots of bell peppers.

1½ cups fresh snow crab meat, if frozen, thaw and squeeze out liquid (375 mL)
¼ cup yellow bell pepper, minced (50 mL)
¼ cup red bell pepper, minced (50 mL)
¼ cup shallots, minced (50 mL)
2 Tbsp. fresh dill, chopped (30 mL)
¼ cup mayonnaise (50 mL)
1 egg white
¼ cup corn flake crumbs + plus extra for breading (50 mL)
¼ tsp. black pepper, freshly ground (1 mL)

Mix all ingredients well and divide into 12 balls.

Form each ball into a 1” (2.5 cm) cake, then roll in bread crumbs and gently pan fry until golden brown.

Serve hot with Dill and Parmesan Rémoulade.

Makes 6 appetizers or 3 entrée servings.