Crab Cakes & Peach Slaw

This recipe was super yummy.  I found it in a Rachael Ray magazine under recipe makeovers.  Low calorie.  I've made crab cakes plenty of times in the past but I tried this recipe this time and it was very good.  The peach slaw stole the show though.  Even my kids devoured it.  I chopped my coleslaw mix up because my kids hate it when it's stringy but you can do whatever you want.  It was even better the next day so I will probably make it ahead of time from now on.  I used the jar peaches from the grocery store instead of fresh ones since they aren't in season right now.  If you do the same, be sure to let them drain well.  The picture is from the website but I promise mine looked just as good!  :)

INGREDIENTS:
1 1/2 pounds lump or backfin crabmeat
1/2 cup chopped red bell pepper
1/4 cup finely chopped 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 bread crumbs
1 14 ounce bag  coleslaw mix (chopped up if you prefer)
2 medium peaches, cut into chunks (or you can use the jar kind but if you do, let them drain well)
2 pickled hot cherry peppers, sliced
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
5 tablespoons olive oil




DIRECTIONS:

1.  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.  **I omitted the salt and it still turned out great so do as you wish with that.  Add to the crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.

2.  In a medium bowl, toss the coleslaw mix, peaches, cherry peppers, vinegar, sugar, 2 tbsp. olive oil and 1/2 tsp. salt. **I again omitted the salt.   Let stand, tossing often, for at least 30 minutes. It definitely gets better the longer it sits. 


3.  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 the slaw.




*photo & recipe courtesy of Rachael Ray magazine