Fish and seafood


20 minutes

20 minutes

4 servings


Spicy mayo
½ cup (125 ml) plain Greek yogurt
½ cup (125ml) Mayonnaise
1/2 tsp (5 ml) Sriracha Hot Sauce

4 cans of 120 g Crab meat in pieces
2 tbsp. (30 ml) Fresh chives
24 Soda crackers
2 tbsp. (30 ml) Dijon mustard
2 eggs
2 tbsp. (30 ml) Signé Caméline virgin camelina oil
1 Lemon


For the spicy mayo

  1. In a small bowl, combine all the ingredients for the spicy mayo. Book.

For the crab

  1. Drain the cans of crab.
  2. Finely chop the chives.
  3. Using your hands, crumble the soda crackers over a large bowl.
  4. Add the crab, chives, 30 ml (2 tbsp) reserved spicy mayo, mustard and eggs. Mix gently to distribute the crab without fraying it too much.
  5. With your hands, form 8 patties.
  6. In a large non-stick skillet, heat 15 ml (1 tbsp.) oil over medium heat. Place 4 patties and cook for 3 or 4 minutes on each side, until golden brown.
  7. Repeat the cooking with the rest of the oil and the rest of the patties.
  8. Serve with spicy mayo and lemon wedges, if desired.

Recipe credit: Geneviève O’Gleman, Savourer