Fried Crab Cakes and Pineapple Coleslaw




 Due to the rigors of finals week, so its been a week or so since I last posted a recipe, but I am glad to say I am finally done! It may take me a few more days to come down from the caffeine high, but that's nothing a little R&R can't fix. Today I wanted to share with you a versatile little dinner recipe that can be made for any occasion and any celebration. I know, I know, I usually post about desserts, but a girl can't eat sugar ALL the time, right? Right??! Plus, with the holiday season upon us its nice to have a refreshing, healthy meal or two to give us the energy and vitality we need to power through the rest of the year!


Now that I am living on the East Coast, I am really getting into this fresh seafood thing. Sure, my palate is still a little limited, but I am expanding my horizons and enjoying the heck out of it. Most recently I have been experimenting with crab. Crab dip, crab puffs, crab cakes- its definitely starting to be come one of my favorite dishes! These particular crab cakes combine Old Bay Seasoning, bread crumbs and parsley to create a delicious golden brown patty. The pineapple coleslaw is a refreshing, tangy side dish that pairs well with the crab.


For this particular recipe, we used canned crab, but you could use fresh if you prefer. Pineapples are not in season in our area so we used canned, drained pineapple. This recipe is hard to mess up, so don't worry about exact measurements if you are in a rush. You are basically making a crab meatloaf!
Keep scrolling for the recipe!

Fried Crab Cakes and Pineapple Coleslaw
Recipes modified and adapted from oneuponachef and tasteofhome

Ingredients For Crab Cakes
Recipe modified and adapted from oneuponachef 
1 lb canned crab (lump crab if preferred)
3 tsp Dijon mustard
3 tbsp mayonnaise
3 tsp Old Bay Seasoning
2 tsp Worcestershire sauce
3 tbsp fresh parsley, chopped
1/2 cup dry bread crumbs
1/4 tsp salt
2 eggs
Canola oil for frying
Sliced lemon for serving

Ingredients for Pineapple Cole Slaw
Recipe modified and adapted from tasteofhome
5 cups fresh cabbage, coarsely chopped
20 oz can of pineapple tidbits, drained
1/2 cup heavy whipping cream
1/4 cup mayonnaise
2 tbsp sugar
1/2 cup apple cider vinegar
1/2 tsp paprika
pepper to taste

Instructions for Crab Cakes

  1. In a large bowl, mix together eggs, salt, paprika, pepper, mayonnaise, mustard, Old Bay, Worcestershire and parsley
  2. Add in crab meat and bread crumbs, combine thoroughly 
  3. Using your hands, form the mixture into 6 large patties, or if you prefer, 12-14 small bite sized cakes
  4. Chill and allow the cakes to set for 1-2 hours
  5. In a large skillet, heat canola oil and set at medium heat
  6. Carefully place crab cakes in hot oil and cook 4-5 minutes per side for large patties checking for a golden brown crust before flipping
  7. Serve hot with a fresh lemon wedge
Instructions for Pineapple Coleslaw
  1.  Wash and coarsely chop a large cabbage, place in large bowl, add drained pineapple
  2.  In a separate bowl whisk together vinegar, paprika, cream and mayonnaise
  3. Pour over cabbage and pineapple, tossing to coat thoroughly
  4. Serve with fried crab cakes

I hope you have enjoyed this recipe! I enjoyed how easy it was to make and how delicious it was to eat. If you're looking for something a little bit different to serve this holiday season, consider crab cakes for Christmas! Until next time...
XOXO,
Sierra


Comments

  1. This recipe looks really delicious and I have to say that the idea of the pineapple is simply fantastic!
    Have a beautiful evenig.
    Greetings,
    Flo

    ReplyDelete
    Replies
    1. Thank you very much! If you make it, be sure to stop by and let me know how you liked it! Happy Holidays!!

      Delete

Post a Comment

Popular posts from this blog

Italian Wedding Cookies (aka Snowball Cookies)

Pumpkin Pie From Scratch