INGREDIENTS

• 36 soda crackers, finely crumbled (about 375 ml / 1 1/2 cups)
• 60 ml (1/4 cup) of milk
• 454 g (1 lb) fresh and cooked crabmeat, in large pieces (see note)
• 60 ml (1/4 cup) mayonnaise
• 60 ml (1/4 cup) chopped fresh chives
• 15 mL (1 tablespoon) melted butter
• 15 ml (1 tablespoon) lemon juice
• 5 mL (1 teaspoon) Dijon mustard
• 1 egg
• A few drops of Tabasco sauce
• Pepper
• 30 ml (2 tablespoons) of olive oil

PREPARATION

• In a large bowl, mix half of the soda cracker crumbs (180 ml / 3/4 cup) with the milk. Let stand 5 minutes. Add the rest of the ingredients, except the oil, and mix gently so as not to break the crab meat too much. Pepper (do not salt, because the crab is already salty).
• With your hands, form six patties and place them on a large plate.
• Place the rest of bread crumbs of soda cookies in another plate. Coat breadcrumbs well.
• In a nonstick skillet over medium-low heat, brown half the patties both in oil for 4 to 5 minutes per side or until golden brown. Drain on paper towels. Keep warm. Cook the other patties. Add oil as needed.
• Delicious with our tartar sauce (see recipe).