Crab Cakes and Asian Slaw

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President's Choice


1 pkg (280 g) PC Blue Menu Crab Cakes

3 cups (750 mL) shredded red cabbage

½ cup (125 mL) grated carrot (1 small)

Half Granny Smith apple, cut in matchsticks

16 grape tomatoes, halved

2 tbsp (25 mL) chopped fresh coriander

2 tbsp (25 mL) fresh lime juice

1 tbsp (15 mL) soy sauce

1 tsp (5 mL) granulated sugar

1 tsp (5 mL) sesame oil

Crab Cakes and Asian Slaw

A quick cabbage salad with Asian flavours forms a perfect base for succulent crab cakes, perfect as lunch or a light supper. 

Tip: To cut the apple into matchsticks or julienne strips, first thinly slice, then stack the slices and cut into thin sticks.

Serves: 4
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 25 minutes

Nutritional Information

Per serving: 180 calories

fat 8 g (of which 1 g is saturated)

omega-3 polyunsaturates 0.7 g

sodium 400 mg

carbohydrate 16 g

fibre 3 g

protein 11 g

Source of omega

Low in saturated fat

Excellent Source of Vitamin A

Excellent Source of Vitamin C

Source of Iron


Preheat oven to 400°F (200°). Remove crab cakes from packaging and place on lightly greased baking sheet. Bake on middle rack for 20 to 25 minutes, turning halfway through cooking time.

In bowl, combine cabbage, carrot, apple, tomatoes, coriander, lime juice, soy sauce, sugar and sesame oil. Let stand for 2 or 3 minutes and toss again.

Divide slaw among four plates and serve with hot crab cakes.

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