Crab Cakes & Cafeteria Slaw

• 1 package (6 Oz.) Lump Blue Crab Meat
• 1 package (6 Oz.) Pink Swimming Crab Meat
• 4 whole Green Onions, Finely Diced
• 1 Tablespoon Fresh, Flat-leaf Parsley, Chopped
• 1/2 teaspoons Ground Dry Mustard
• 1/2 teaspoons Ground Cayenne Pepper
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Old Bay Seasoning
• 1 Tablespoon Mayonnaise
• 2 whole Eggs, Slightly Beaten
• 6 ounces, weight Buttery Round Crackers, Crushed
• 1 cup Panko Bread Crumbs, For Breading
• 1/2 cups Extra Virgin Olive Oil, For Pan Frying
• 1 package Pre-shredded Broccoli Slaw (12 Ounce Bag)
• 1 whole Green Bell Pepper, Diced
• 2 Tablespoons Diced Pimentos, Jarred
• 1/4 cups Apple Cider Vinegar
• 1/4 cups Red Wine Vinegar
• 2 Tablespoons Canola Or Vegetable Oil
• 1 Tablespoon Granulated Sugar
• 1/2 teaspoons Ground Mustard
• 1/2 teaspoons Ground Celery Salt
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper

1. For the crab cakes:
2. Combine crab meat, green onions, parsley, dry mustard, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper, mayonnaise, eggs, and crushed crackers.
3. Form into small patties.
4. Coat the patties with panko bread crumbs.
5. Heat 1/2 cup oil in a skillet over medium high heat.
6. Cook cakes until golden brown on each side, about 4-6 minutes per side.
7. Drain briefly on paper towels and serve hot.
8. For the slaw:
9. In a non-reactive bowl, combine broccoli slaw, green pepper, and pimentos.
10. In a separate bowl whisk together remaining ingredients.
11. Pour over slaw mixture; toss to coat.
12. To serve: Place some slaw on top of each cake, and dive in!

lump, green onions, parsley, ground dry mustard, ground cayenne pepper, garlic, mayonnaise, eggs, crackers, bread crumbs, olive oil, broccoli, green bell pepper, pimentos, apple cider vinegar, red wine vinegar, canola or, sugar, ground mustard, ground celery salt, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/crab-cakes-cafeteria-slaw/ (may not work)