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Crab Cakes


While hot hors d’oeuvres aren’t traditional afternoon tea fare, this crab cake recipe is a good one to add if you want to mix it up.

Yields 12

Recipe courtesy of James Gallagher, Shadow Lawn Inn, Rothesay, N.B.


  • 2 lb. (0.9 kg) crab, well squeezed and drained

  • 4 eggs

  • 2 Tbsp (30 ml) Sriracha mayo

  • 2 Tbsp (30 ml) lemon zest

  • 1 Tbsp (15 ml) grainy mustard

  • 1/2 Tbsp (7.5 ml) each paprika and celery salt

  • 2 sleeves Ritz crackers

  • salt and pepper to taste

  • 3 Tbsp (45 ml) mayonnaise


  1. Combine ingredients in stand mixer with paddle attachment, stir gently to combine.
  2. Form cakes using large ice cream scoop, packed full.
  3. Flatten cake into hockey puck form.
  4. Freeze on cookie sheet lined with parchment paper. Once frozen, place in bag in freezer.
  5. Microwave 30 seconds each side. Pan fry in hot canola oil until golden brown and crispy on one side, flip and finish in oven for 3 minutes, and broil for 30 seconds.
  6. Dab with paper towel before serving.

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