CRAB - Crab Cakes and Veggie Slaw
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| THE JONES FAMILY Jones Family Crab Cakes and Veggie Slaw The Chew | |
| 1 pound | jumbo crab meat |
| 1/2 lb | backfin crab |
| 5 flaky butter crackers (broken up into small pieces) | |
| 1/4 cup | mayonnaise |
| 1 tablespoon | seafood seasoning |
| 1/2 teaspoon | Worcestershire sauce |
| 1/4 teaspoon | hot sauce |
| 1/2 teaspoon | dry mustard |
| 1 large | eggs |
| 1 tablespoon | fresh lemon juice |
| 1 tablespoon | lemon zest |
| 1 teaspoon | Parmigiano-Reggiano, (grated) |
| 1/4 teaspoon | pimentos, (sliced) |
| 1 tablespoon | butter, (melted) |
| RIBBON VEGGIE SLAW | |
| 2 large | zucchini |
| 2 large | carrots |
| 1/4 cup | mayonnaise |
| 2 tablespoons | buttermilk |
| 1 tablespoon | olive oil |
| 1 teaspoon | Worcestershire sauce |
| 1 clove | garlic, (minced) |
| 2 tablespoons | parsley |
step-by-step directions
Preheat broiler to high heat.
In a large mixing bowl, add the crab meat, crumbled crackers, mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, mustard, 1 egg, Parmigiano-Reggiano cheese, pimentos, lemon juice and zest, and mix to combine. Using your hands, form about 10-12 balls and place on a plate or baking dish. Place crab cakes in the freezer for 10 minutes.
Remove crab cakes to a greased baking sheet. Using a pastry brush, coat the top and outside of the cakes with melted butter. Place crab cakes under the broiler for about 10 minutes, until golden-brown.
For the Ribbon Veggie Slaw: using a vegetable slicer, slice zucchini and carrots into ribbons.
In a small mixing bowl, mix mayonnaise, buttermilk, oil, Worcestershire sauce and garlic together. Add vegetable ribbons and combine. Top with parsley.
Helpful Tip: use the leftover crab cakes and make tacos! Break the crab cakes up into flour tortillas. Garnish with shredded cabbage, remoulade sauce and avocado!
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