CRAB CAKES PROVENCAL

• 2 slices white bread, at least a day old
• 300 g pkg. imitation crab meat
• 3 tbsp bottled B�arnaise sauce (see tip, below)
• 1 egg
• 1/2 to 1 tsp Tabasco sauce
• 1/4 tsp each salt and ground black or white pepper
• 1 roasted red pepper
• 1 green onion
• 1/4 cup store-bought fine dry bread crumbs

Preheat oven to 375F (190C). Line a rimmed baking sheet with foil and lightly spray with oil. Remove crusts from bread. Place bread in a food processor, then pulse until fine crumbs form. Don't over mix or bread will turn pasty. Turn bread into a large bowl. Place crab, B�arnaise sauce, egg, Tabasco, salt and pepper in food processor. Whirl until finely chopped, scraping down side as necessary. Scrape into bowl with crumbs.

Pat pepper dry, then finely chop. Thinly slice onion. Stir both into crab mixture. Place dry bread crumbs in a small bowl. Form crab mixture into 1-inch (2.5-cm) balls, then roll in bread crumbs. Place on foil-lined baking sheet. Repeat with remaining mixture, leaving 1/2-inch (1-cm) space in between. Then gently flatten into cakes about 1/2 inch (1 cm) thick. Bake in centre of preheated oven 8 minutes. Turn cakes over and continue baking until light golden, 8 to 10 more minutes. Place on a large platter. Serve with B�arnaise sauce for dipping or dollop a little Mango Cocktail Sauce (also in the Recipe File) over each cake. Baked cakes (without sauce) will keep well, covered and refrigerated, overnight.

Nutrients per crab cake
1.1 g protein, 1 g fat, 1.7 g carbohydrates, 0.1 mg iron, 4 mg calcium, 21 calories, 89 mg sodium

B�arnaise substitute
Stir 3 tbsp mayonnaise with 1 tsp dried tarragon. Taste and add more tarragon, if needed.

Baking Time16 minutes
Makes 40 to 45 bite-size cakes