Skinny Crab Cakes & Peach Summer Slaw

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Skinny Crab Cakes & Peach Summer Slaw
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 1/2 pounds lump or backfin crabmeat
  • 1/2 cup chopped red bell pepper
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup finely chopped parsley
  • 1 large egg
  • 1 large egg white
  • 3 tablespoons canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup panko
  • 1 14 ounce bag coleslaw mix
  • 2 medium peaches, cut into matchsticks
  • 2 pickled hot cherry peppers, sliced
  • 2 1/2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 5 tablespoons olive oil
  • Lemon wedges

Preparation

In a large bowl, toss the crabmeat, bell pepper and herbs. In a small bowl, whisk the egg, egg white, mayonnaise, Dijon, Worcestershire sauce, 1/4 tsp. salt and 1/4 tsp. pepper. Add to the crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.

In a medium bowl, toss the coleslaw mix, peaches, cherry peppers, vinegar, sugar, 2 tbsp. olive oil and 1/2 tsp. salt. Let stand, tossing often, for 30 minutes.

Form the crab mixture into eight 1-inch-thick cakes. In a large nonstick skillet, heat 1 1/2 tbsp. oil over medium. Add 4 crab cakes; cook until browned and cooked through, about 4 minutes per side. Place on a rack set in a baking sheet to keep crisp. Repeat with remaining 1 1/2 tbsp. oil and crab cakes. Serve with lemon wedges and slaw.