Crabcakes and Cole Slaw
Crabcakes and cole slaw go together any time of year. Throw in a baked potato and you have a tasty Friday Fish meal or a summer beach escape feeling dinner. Serve my quick cocktail sauce instead of tartar sauce for a slightly spicier taste. Is that a fog horn I hear? Enjoy!
Crab Cakes
Yields 4
8 ounces crabmeat (claw, backfin, lump)
1 egg, beaten
1 tablespoon mayo or low-cal mayo
1 teaspoon spicy brown mustard
2 teaspoons seafood or Creole seasoning
1 Tablespoon lemon juice
1 teaspoon Worcestershire Sauce
1 Tablespoon dried parsley
1 cup plain bread crumbs, divided
2 Tablespoons olive oil
Mix egg, mayo, mustard, seasoning, Worcestershire, lemon juice, parsley and crab. Gradually add breadcrumbs (about a half cup total) to the mix until you reach the desired consistency. Divide mix into 4 equal balls. Flatten each ball to form a patty. Coat patty in remaining breadcrumbs and set aside.
Heat oil in medium-sized fry pan over medium heat, add patties, flip to coat other side with oil. Fry over medium-low temperature on each side for about 5 minutes or until golden brown. Serve with cocktail or tartar sauce.
Cocktail sauce
1 cup ketchup
1 Tablespoon prepared horseradish
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Cole Slaw
2 cups shredded cabbage or cole slaw mix
1 Tablespoon grated carrot
Dressing
1 cup mayo or low-cal mayo
2 Tablespoons sugar
1 Tablespoon lemon juice
1/2 teaspoon sea salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1 teaspoon dried parsley
Dash of hot sauce, optional
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