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½ lb250 gcrab meat, drained and flaked (about 1 ¾ cups/425 mL)
¾ cup175 mLfine dry bread crumbs, divided
¼ cup50 mLfinely chopped onion
3 tbsp45 mLCarnation® 2% or Regular Evaporated Milk
1 tbsp15 mLDijon mustard
1 tsp5 mL) dried Newfoundland savoury
¼ tsp1 mLsalt
1 tbsp15 mLcanola oil
Warm Tartar Sauce
⅔ cup150 mLCarnation 2% or Regular Evaporated Milk
¼ cup50 mLmayonnaise
¼ cup50 mLsweet green relish
1 tbsp15 mLchopped green onion
¼ tsp1 mLpepper
1 : Crab Cakes: Combine crab meat, ⅔ cup (150 mL) bread crumbs, onion, evaporated milk, mustard, savoury and salt in a bowl. Mix well. Form into 4 patties, about ½” (2 cm) thick. (May be prepared ahead, covered and stored in refrigerator for up to 4 hours.)
2 : Coat patties in remaining 2 tbsp (30 mL) bread crumbs. Heat oil in skillet over medium heat. Brown patties until golden brown and heated through, 3-5 minutes for each side. Serve with Warm Tartar Sauce.
3 : Warm Tartar Sauce: In a small saucepan, whisk together all ingredients. Heat gently over low heat, stirring often, until thickened and heated through.
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