Crispy Crab

For the sauce

• 125 ml (1/2 cup) sour cream
• 7,5 ml (1/2 tbsp.) lime zest
• 5 ml (1 tsp.) honey
• Salt and pepper, to taste

For the crab meatballs

• 170 g (1 bag) crab meat Fruits de mer du Québec, thawed and drained
• 125 ml (1/2 cup) mashed potatoes
• 15 ml (1 tbsp.) lemon zest
• 15 ml (1 tbsp.) sour cream
• 5 ml (1 tsp.) onion powder
• Salt and pepper, to taste
• 1 egg, beaten
• 125 ml (1/2 cup) panko breadcrumbs
• 250 ml (1 cup) canola oil

1. Mix all the sauce ingredients in a bowl. Keep in the fridge.
2. In another bowl, mix the crab meat, mashed potatoes, the lemon and lime zest, the sour cream and the spices. Keep cool for 15 minutes.
3. Take out the crab meat bowl and create a dozen meatballs with the mixture, using about 15 ml for each.
4. Roll the meatballs in the egg to lightly cover them, then coat with panko breadcrumbs.
5. Cook the canola oil in a pan over medium heat. Brown the meatballs for 1 to 2 minutes per side. Set aside on a paper towel.
6. Serve with the sauce for a tasty treat.