Today’s quick take: Crab cakes and slaw

Terrific recipes ready in less than 30 minutes.

Prep time: 15 minutes

Cooking time: 10 minutes

Crab cakes with creamy broccoli slaw

3/4 cup light tartar sauce

1/4cup plain dry bread crumbs

12 ounces fresh lump crabmeat

Salt and freshly ground black pepper

Cooking spray

1 bag (12 ounces) broccoli slaw (broccoli, carrots, and cabbage)

2 tablespoons cider vinegar

In a large bowl, combine 1/4 cup tartar sauce and bread crumbs. Mix well. Gently fold in the crab meat. Season to taste with salt and pepper.  Shape the mixture into 4 equal patties, each about 1 inch thick.

Coat a stove top griddle or large skillet with cooking spray and preheat over medium-high heat. Add the crab cakes to the hot pan and cook for 3 to 5 minutes per side, until golden brown and heated through (do not flip more than once, as the cakes are too delicate for multiple flips).

Meanwhile in a large bowl, combine the slaw mix, the remaining 1/2 cup tartar sauce, and the vinegar. Mix well. Season to taste with salt and pepper.  Serve the crab cake on top or underneath the slaw.

Makes 4 servings.

Each serving contains: 169 calories, 3 g. fat, 66 mg.cholesterol, 17 g. carbohydrate, 19 g. protein, 3 g. fiber, 792 mg. sodium.

Source: The Robin Takes 5 Cookbook for Busy Families by Robin Miller.

 

 

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