Crabcake Slaw
2 Cups Nappa Cabbage
1/2 Cup Shredded Carrots
1/2 Cup Julienned Red Onion?
2 Tbsp. Fresh Cilantro
3/4 Cup Duck Sauce
2 Tbsp. Red Wine Vinegar
1/2 Cup Julienned Red Pepper
Salt and Pepper to taste
- Mix all ingredients together
Crabcakes
4 Tbsp. mayonnaise
1 egg
1 Tbsp. fresh cilantro
1 Tbsp. Old Bay seasoning
1 Tbsp. lemon juice
3 slices white bread (no crust)
8 oz. lump crabmeat
- Combine all ingredients except crabmeat
- Mix well
- Fold in crabmeat gently to avoid breakage
- Form mixture into patties (~4 oz. each)
- Heat frying pan with a little oil
- Cook until browned
Roasted Red Pepper Remoulade
4 Tbsp. mayonnaise
2 Tbsp. roasted red peppers (pureed)
Salt and Pepper to taste
- Mix all ingredients together
Serving Suggestion: Serve crabcakes on top of crabcake slaw, with a vegetable medley and rice.
Recommended Wine: Belvedere "Alexander Valley" Chardonnay
