Snow Crab Cakes

Lemon Caper Dressing

1. In a bowl, combine mayonnaise and garlic.
2. Add crab meat, saltine crumbs and green onions; stir just to combine.
3. Separate the mixture into 4 equal portions and form them into cakes.
4. In a different bowl, whisk together an egg and salt. Add panko to another bowl.
5. Dip the patties first into egg mixture, then into breadcrumbs.
6. Refrigerate for a minimum 30 minutes.
7. While they’re cooling in the fridge, you can jump on your lemon caper dressing. In a bowl, whisk together mayonnaise, milk, lemon zest, lemon juice, capers, salt and pepper.
8. Take a small non-stick skillet and heat 1/2 inch (1 cm) of canola oil to 350F.
9. Fry the cakes, flipping occasionally until they’re golden brown. Transfer to paper-towel lined plate to drain.
10. Lastly, arrange the lettuce, radicchio and avocado on two plates.
11. Drizzle the salad with dressing and top with the crab cakes and drizzle a bit more!
12. Serve with lemon and don’t forget to pair it with your favourite white wine for a fun and fresh Spring favourite.