Canada. Canada Day is looming tomorrow, but, I don't think I will be finished with my "travelling" by then. I am still in the Atlantic in the province of New Brunswick.
New Brunswick is the largest of the "Maritime" provinces and is Canada's only official bi-lingual province. It was one of the original provinces to join confederation in 1867.
The French explorer Samuel de Champlain arrived on its shores in the 17th century. That is all I remember of my primary school history!!!
Forestry and commercial fishing are it's major industries with more than 50 species of fish and shellfish harvested every year!
One of my favourite shellfish would have to be crab. So, I have chosen the truly all-occasion recipe of crab cakes. Serve them as a main course with a side of potatoes; as an appetizer on top of salad greens; or even a little hors d'oeuvres.
**Crab Cakes with Red Pepper Aioli**
2 T butter
1/4 cup (50 mL) all-purpose flour
1 cup (250 mL) milk
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp hot pepper sauce
2 packages (each 200 g) frozen crab meat, thawed and drained
1-1/4 cups (425 mL) dry bread crumbs
1 egg
2 green onions, chopped
2 T chopped fresh parsley
3 T vegetable oil
In small saucepan, melt butter over medium heat; cook flour, stirring, for 1 minute. Whisk in milk, 2 T at a time, until thickened and smooth; cook over medium-high heat, whisking until thick enough to mound on spoon, about 2 minutes. Whisk in salt, nutmeg and hot pepper sauce. Scrape into bowl; let cool for 10 minutes.
Meanwhile, pick through crab to remove any cartilage. Add to milk mixture along with 1/2 cup (125 mL) of the breadcrumbs, egg, onions and parsley; mix well.
Using damp hands, form into eight 1/2-inch thick patties. Sprinkle remaining bread crumbs onto plate; gently press patties into crumbs, turning to coat. (To make ahead; cover and refrigerate for up to 24 hours).
In skillet, heat oil over medium heat; fry patties, turning once, until browned and crisp, about 10 minutes.
**Red Pepper Aioli**
1 red bell pepper, halved
1 clove garlic
2 T fresh parsley
4 drops chipotle-flavoured hot pepper sauce
1 T olive oil
1 tsp freshly squeezed lemon juice
1/4 tsp kosher slat
1/4 tsp freshly ground black pepper
Spray red pepper halves all over with olive oil. Place on grill, close lid and grill for 4 minutes or until charred. Place in covered bowl or paper bag and let cool. Peel off skins.
In food processor, or using hand blender, chop pepper. Add garlic and parsley and process until pureed.
Add hot pepper sauce, olive oil, lemon juice, salt and pepper to red pepper mixture. Puree until smooth. Transfer to a serving bowl, cover and refrigerate for a minimum of 20 minutes or up to 2 days. Serve at room temperature with crab cakes.
Serves 4 as a main course, 8 as appetizers
