Mediterranean Crab Cakes with Pesto Slaw

Crab cakes are a great and easy appetizer to prepare. This recipe has a Mediterranean twist and a tangy slaw, which gives a nice crunch. This recipe uses lump crab meat which is the most expensive, however you could use any crab meat.

Method

1. first make the slaw. Shred and chop half a head of cabbage as thin as you can, with a shrap knife and place in a bowl.  half a head of cabbage will be enough for 4-5 crab cakes. Add one cup mayonnaise to half a cup of pesto sauce and mix. Add a dash of white wine vinegar and lemon juice, olives, harisa, roasted peppers, salt and pepper and toss. Let stand in the refrigerater until needed.
2. To make the crab cakes, open the canned crab meat and strain out any water. Mix the crab meat with the egg. lemon juice, parsley and capers. Mix in just enough mayonnaise to form a patse and form into patties. Srpinkle with breadcrumbs to cover both sides and lightly pat. The crumbs should stick easily because of the egg and mayonaisse.
3. Heat a skillet or saute pan to medium heat, spray with non-stick pan spray, add a dab of butter. Cook the crab cakes, turning once until brown and hot through, about 3 minutes each side. Be careful not to have the heat to high as the cakes will burn easily. To serve spoon some of the slaw on the a plate and place the crab cake on top, garnish with a lemon slice.

Ingredients

• 1 can lump crab meat
• mayonnaise
• lemon juice
• Italian breadcrumbs
• harisa or hot pepper sauce
• parsley, chopped
• green onions chopped
• 1/4 cup capers chopped
• black olives, chopped
• white cabbage, sliced thin and chopped
• green pesto sauce
• white wine vinegar
• 1 cup roasted red peppers, sliced
• 1 tsp Dijon mustard
• salt and pepper, pan spray and butter for cooking