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 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!