We all have bad days, crabby days. Rainy days and Mondays always get you down? Well, I have the solution: Jumbo Lump Crab Cakes. Look! =)
Feeling Crabby? These Crab Cakes Will Make You Smile
Most people cheer themselves up with some shopping therapy in a clothing store. Not me. I cheer myself up at Whole Foods. A brand new Whole Foods just opened up my neighborhood. I can walk there! And I do. Almost. Every. Day. To celebrate their grand opening, I made these Jumbo Lump Crab Cakes with Cabbage, Carrot and Kohlrabi Slaw.
What’s kohlrabi you ask? It’s in the “wild mustard” family, and kind of looks like a turnip, but tastes like broccoli stems or the core of a cabbage. What craziness has nature created??? It’s the Frankenstein of vegetables. Just try it, it’s good for you. Adds a nice texture to your slaw too.
Let’s cheer you up…here’s how:
Crab Cakes & Cabbage, Carrot & Kohlrabi Slaw (serves 4 very hungry or crabby people)
Crabcakes (makes 8 cakes)
1 pound lump crab meat
2 heaping tablespoons mayonnaise
1 & 1/2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1 stalk celery, diced
2 tablespoons finely chopped parsley
1/2 cup bread crumbs (gluten free works too)
Open and rinse a can of jumbo lump crab meat. Pick through it just to be sure there are not broken shell pieces, however unlikely. You don’t want to bite down on something you may have missed. In your bowl of crab meat, add the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay Seasoning, salt, celery, parsley and bread crumbs. Mix gently so that you don’t break the lumps down to much, you want to keep it on the chunky side. Shape into 8 crab cakes and put in refrigerator for 30 minutes before cooking.
When you are ready to cook, heat up a cast iron pan with some olive oil and fry up your crab cakes until nicely browned on each side and heated through. Serve with slaw (recipe to follow) and a wedge of lemon.
Cabbage, Carrot and Kohlrabi Slaw
1/2 small cabbage thinly shredded
2 carrots shaved
1 large kohlrabi (spiralized)
1 tablespoon of olive oil
Juice of 1/2 – 1 lemon
Shred, shave and spirals your veggies. Dress at last minute with lemon juice, olive oil, salt and pepper and serve.