In our series premiere of Caviar and Cadavers, we introduce you to the mysterious wave of severed feet washing up on the shores of British Columbia.

Beginning in 2007 and for the next 10+years, over 20 feet sporting athletic sneakers or hiking shoes were showing up along the shores of the Salish Sea. As the number of feet began amassing, the theories circulating on how and why they got there also gained a foothold in the Canadian media.

Lace up your trainers, and head over to our YouTube channel for our premiere.

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• 1 large egg
• 2 Tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. Tabasco sauce
• 2 tsp. fresh squeezed lemon juice
• 2 tsp. Old Bay seasoning
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 3/4 to 1 cup of crushed Ritz crackers
• 2 Tbsp. chopped fresh curly parsley
• 1 pound fresh jumbo lump crabmeat, drained of liquids
• olive oil cooking spray

Preheat oven to 450 degrees Fahrenheit.

In a large bowl, whisk together the egg, mayo, and your “spice bomb”, which includes the Dijon, Worcestershire, Tabasco, Old Bay seasoning, salt and pepper. Add parsley to combine. Carefully fold in the crab meat, taking care not to break up the large lumps of crab. Add the cracker crumbs 1/4 cup at a time and combine. Continue to add the crumbs until the mixture begins to just stay packed together.

With wet hands, start making small crab cake patties. Do not pack too firmly, but just enough for the cakes to hold their shape. Place crab cakes on a prepared baking sheet – you can use a silpat or spray with cooking oil.

Place the baking sheet on the middle rack in the oven. After 4 minutes of cooking, flip the cakes gently with a spatula and your hands taking care not to break apart the cakes. Cook another 3 minutes or until golden. Serve with lemon and some spicy mayo (Sriracha, mayonnaise, and sesame oil).