1/4 cup butter (50 mL)
1/3 cup finely chopped celery (75 mL)
1/3 cup each finely chopped green onion and sweet red pepper (75 mL)
1/3 cup all-purpose flour (75 mL)
1 cup milk, heated (250 mL)
2 egg yolks
2 pkg (7 ounces/200 g each) frozen crabmeat, thawed and drained
2 tablespoons chopped fresh parsley (25 mL)
1/2 teaspoon salt (2 mL)
1/2 teaspoon hot pepper sauce (2 mL)
1/4 teaspoon pepper ( 1 mL)
Coating:
1/2 cup all-purpose flour (125 mL)
2 eggs, lightly beaten
2 cups fresh bread crumbs (500 mL)
Vegetable oil for deep-frying
6 softcrusted French rolls
Tartar sauce (recipe follows)
Tomato slices
Shredded lettuce

In skillet, melt butter over medium heat; cook celery, onion and red pepper until softened and liquid is released, about 3 minutes. Sprinkle with flour; cook, stirring often, for 5 minutes. Pour in hot milk; cook, stirring constantly, until thickened, about 1 minute. Remove from heat.

Stir in egg yolks, 1 at a time. Stir in crabmeat, parsley, salt, hot pepper sauce and pepper. Let cool.

Meanwhile, in deep-fryer or large shallow Dutch oven, heat oil to 350�F (180�C) or until 1-inch (2.5 cm) cube of white bread turns golden in 1 minute.

Coating:
Divide crab mixture into 12 cakes. Coat each in flour, then in eggs, then in breadcrumbs, pressing to adhere all over.

Deep-fry cakes, a few at a time, until golden brown and crisp, 2 to 4 minutes. Drain on paper towels. Repeat with remaining crab cakes.

Without cutting all the way through, slice rolls in half horizontally. Scoop out middle part of bread, leaving 1/2-inch (1 cm) border on all sides. Spread tartar sauce on cut sides. Top with tomato slices, shredded lettuce and 2 crab cakes each.

Yield: 6 servings

By The Canadian Living Test Kitchen