United States
Crab Cakes with Broccoli and Slaw & Blood
Peach Sauce
Crab
Cakes:
- 1
lb. Lump Crab Meat
- 3
Tbs. Celery, minced
- 2
Tbs. Onion, minced
- 1
Tbs. Scallion, sliced thin
- 2
Tbs. Lemon Juice
- 3
Tbs. Dijon Mustard
- 1
tsp. Worcestershire Sauce
- 2
Tbs. Parsley, chopped
- 1
1/2 cup Mayonnaise
- Old
Bay Seasoning
- 1/8
tsp. Black Pepper
- 1/2
cup Japanese Breadcrumbs
Broccoli
Slaw:
- 1
bag Broccoli Slaw
- 2
cups Coleslaw Dressing
Blood
Peach Mayonnaise:
- 8
ea. Blood Peaches
- 1/4
cup Mayonnaise
- 1/2
tsp. Lemon Juice
- 1/8
tsp. Salt
- 1/8
tsp. Cayenne Pepper
Method of Preparation for Crab Cakes:
In
a medium bowl add onions, celery, scallions and
parsley. Mix well. Add crabmeat (shells removed)
and mix lightly. Add lemon juice, Worcestershire
sauce and mustard. Mix together. Add 1 cup mayonnaise
and breadcrumbs. Mix. Add Old Bay seasoning and
pepper to taste. If mixture is too dry add the
other 1/2 cup of mayonnaise. Heat a medium sauté
pan over medium heat. Add a small amount of oil
to prevent sticking. Shape crabmeat into patties
and cook until golden brown. Turn crab cakes over
and continue until heated through. Serve with
broccoli slaw and peach sauce.
Method
of Preparation for Broccoli Slaw:
Add
slaw mix and dressing into medium bowl and mix.
Keep refrigerated until ready to serve.
Method
of Preparation for Blood Peach Mayonnaise:
Cut
peaches (may use other types of peaches)
and remove pit. Peel off skin. Add peaches
to blender and process until pureed. Add
peach puree to a small bowl. Add mayonnaise
and lemon juice. Mix well. Season with
salt and cayenne pepper. Keep refrigerated
until needed.
Serves 4-6
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