Carolina Crab Cakes with Smoky Collard Greens and Buttermilk Slaw

Allergens

Crustacean Shellfish (crab), Egg, Wheat (panko breadcrumbs)

Ingredients

• 1 lb lump crab meat 1 cup panko breadcrumbs 1/2 cup mayonnaise 1/4 cup finely chopped green onions 1 large egg, beaten 1 tablespoon Dijon mustard 1 teaspoon Old Bay seasoning 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce (optional) Salt and pepper to taste 4 cups collard greens, chopped 3 tablespoons apple cider vinegar 1/4 cup olive oil 1 cup buttermilk 2 cups shredded cabbage 1/2 cup mayonnaise 2 tablespoons sugar Salt and pepper to taste

Instructions

1. In a large bowl, gently mix together crab meat, panko breadcrumbs, mayonnaise, green onions, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, hot sauce (if using), salt, and pepper until just combined. Form the mixture into 4 inch diameter patties.
2. Preheat an outdoor grill to medium heat. Grill the crab cakes for 3 4 minutes per side or until golden brown and cooked through. Set aside.
3. In a large pot, bring water to a boil. Blanch collard greens for 2 minutes, then drain and set aside.
4. In a small bowl, whisk together apple cider vinegar and olive oil. Toss with blanched collard greens, season with salt and pepper, and set aside.
5. In a separate large bowl, mix together buttermilk, shredded cabbage, mayonnaise, sugar, salt, and pepper to make the slaw. Set aside.
6. To serve, place a crab cake on each plate, top with collard greens, and finish with a generous scoop of buttermilk slaw.

Chef’s Insight

The key to perfect crab cakes is using fresh, lump crab meat and not overmixing the ingredients.

Notes

For best results, use fresh lump crab meat and homemade buttermilk slaw.