Crab Cakes & Coleslaw

Crab Cakes & Coleslaw with homemade coleslaw and slider buns, blue cheese, and baby arugula. These little morsels are not only adorable but pack a ton of flavor. These unique sliders feature spicy crab cakes, which are cooled by the layers of flavor that come from rice vinegar, Sriracha (Thai hot sauce), and fire-roasted red peppers.

Optavia Crab Cakes & Coleslaw Recipe

Author: Munjurul Cooking Method:Baking Cuisine:American Courses:Snacks Recipe Keys:Optavia Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time:00 minutesTotal time: 30 minutesServings:4 servingsCalories:320 kcal Best Season:Winter

Description

These unique sliders feature spicy crab cakes, which are cooled by the layers of flavor that come from rice vinegar, Sriracha (Thai hot sauce), and fire-roasted red peppers.

Ingredients

• 1½ lbs. lump crabmeat
• 2 egg whites
• 1 tbsp Dijon mustard
• 4 tbsp light mayonnaise
• 8 tbsp almond flour
• ¼ tsp salt
• ¼ tsp ground black pepper
• 4 cups shredded cabbage
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced jicama or kohlrabi
• 1 cup fresh cilantro, chopped
• ¼ cup red wine vinegar

Instructions

1. Preheat the oven to 400⁰F.
2. Line sheet pan with parchment or foil. Spray with non-stick spray.
3. Combine the crabmeat, egg whites, mustard, mayo, almond flour, salt, and pepper in a large bowl; mix well. Make 4, (6-ounce) crab cake patties, each about a ½-inch thick.
4.  Place on the sheet pan and bake for about 10 to 12 minutes until golden brown.
5.  Meanwhile, make the coleslaw. Combine the cabbage, pepper, jicama (or kohlrabi), cilantro, and vinegar in a large bowl; mix well. Refrigerate until ready to serve.
6.  For one portion, serve one crab cake with about 1½ cups of coleslaw.

Keywords:Crab Cakes & Coleslaw, Optavia Crab Cakes & Coleslaw Recipe, Optavia Recipes