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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