Seared Crab Cakes over Slaw

 



Serves 2
Total preparation time: 15 minutes
Crunchy cabbage offers fiber, flavor, and antioxidants. When topped with quick lump crab cakes, you’re getting an elegant meal that is also healthy and delicious. Use a combination of green and purple cabbage for the most nutrients.
Ingredients:
1 cup shredded green cabbage
1 cup shredded purple cabbage
2 tablespoons soy sauce
Juice of 1 lime
1 teaspoon sesame oil
1 tablespoon sesame seeds
1/2 pound crab meat, picked over
2 tablespoons bread crumbs(gluten free or almond meal)
1 tablespoon mayonnaise
1 teaspoon Old Bay seasoning
1 egg
1 tablespoon olive oil
Directions:
Combine the cabbage, soy sauce, lime juice, sesame oil, and sesame seeds in a large bowl. Set aside.
Combine the remaining ingredients except the olive oil in a large bowl. Mix until well combined. Form into 4 to 6 small cakes. Heat a large skillet over medium high heat. Add the olive oil, followed by the crab cakes. Cook until browned on both sides. Serve the crab cakes on top of the cabbage salad.

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