Wild Crab & Peach Koolsla on Multigrain

This small crab cake sandwich on a multigrain dinner roll with summer peach slaw was so tasty and filling.  I only needed 4 ounce of backfin crabmeat to make 2 servings, which made this upscale sandwich affordable.  I purchased the cabbage at the Westover Farmers Market on my way home and picked the pepper from our container garden just before we ate.  The recipe was inspired by Rachael Ray.

Crab Cake & Peach Slaw on Multigrain

(Serves 2)

Beat egg with mayonnaise and mustard.  Add wheat germ and parsley.  With clean fingers, mix in crabmeat.
1 egg
1 teaspoon mayonnaise with olive oil
1/4 teaspoon Dijon mustard
3 tablespoon toasted wheat germ
3 sprigs fresh parsley, snipped
4 ounce backfin crabmeat
Divide in half, forming 2 small oblong patties.  Cook on stove top in pan sprayed with Pam and 1 teaspoon olive oil.  Brown on each side about 4 minutes.

Shred cabbage.  Mix with peach and peppers.
2/3 cup shredded cabbage
1/2 fresh peach, peeled and sliced in bite size pieces
1/2 sweet garden peppers, diced fine

Make vinaigrette with oil, vinegar and sugar.  Pour over cabbage mixture.
1 tablespoon olive oil
2 tablespoon cider vinegar
2 teaspoon sugar

Heat rolls.  Slice in half.  Add crabcake and slaw.

While it's not exactly the beach, we're off to Holly River (WV) State Park for a 2-day vacation in a cabin on a cool spring.  Enjoy your Independence Week!