Crab Cakes with Belgian Endive Slaw

Whipped up some crab cakes for dinner with George and Robin a month or 2 ago. Trying for the traditional Maryland-style, but I’m not sure how true to it I stayed. Play around with the proportions a little but here’s the basic layout:

Crab cakes: 1 Package lump crabmeat; bread crumbs, 1 egg, old bay, basil, lemon juice, salt/pepper, celery, grated carrot, finely diced onion, Panko for coating, veg oil for frying.

Slaw: 1 Belgian endive, shredded, mayo, old bay, lemon, salt/pepper, honey, cayenne, stone ground mustard.

Finish the plate with hot sauce.

~ by Chest Rockaway on May 2, 2010.