PEI Liquor Spring 2018 eFlyer

SPRING BRUNCH RECIPES

Belle River Crab Cakes

3.) Bake for 10 to 12 minutes, then turn the cakes over and continue baking until light golden, about 5 more minutes. Let stand for about 5 minutes before transferring to a large platter.

Makes 16 crab cakes. Serves 6.

1 egg 1/3 cup mayonaise ¼ cup chopped fresh parsley 1 Tbsp Dijon Mustard 2 tsp Old Bay seasoning 1 lb Belle River Crab meat, thawed and excess liquid squeezed out

Perfect Wine Pairings

1 cup panko bread crumbs 1 Tbsp olive oil for brushing Lemon wedges for serving

1.) Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together mayon- naise egg, parsley, Dijon and Old Bay. Gently stir in the crab just until combined. 2.) Scoop out heaping tablespoons of crab mixture, roll in panko, and form into 1-in.-thick cakes. Repeat with the rest of the mixture. Place the cakes on your prepared baking sheet about ½ inch apart. Lightly spray or brush the tops of the cakes with olive oil.

SPY VALLEY SAUVIGNON BLANC 09637Z , $22.99

THREE THIEVES CHARDONNAY 09622Z , $17.20

CELEBRATE SPRING 2018 14

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