Crab Cakes

You will need 2 cans of crabmeat (sockeye salmon works as well)
well drained,
60g (1/4 c) each finely chopped green onions, red pepper, & celery
115 ml (1/2 c) mayo
57ml (1/4 c) MAPLE CITRUS TWIST...with more available for dipping
1 egg
115g (1/2c) cracker crumbs (I prefer saltines for this dish)
Cracked pepper

Mix all ingredients together, and form into small patties (like sliders). Oil a non stick pan with a paper towel soaked in vegetable oil…this prevents sticking, but also keeps the oil in the pan to a minimum. If necessary, oil the pan between batches.

Cook on a medium high heat for approx. 10 minutes until golden, then turn the cakes over and do the other side until nicely crispy.

Serve with extra Maple Citrus Twist for dipping. These yummy bites can be used in lettuce wraps, or their larger, dinner size cousins, as a meal. Either way, they are scrumptious!