Crabby Patties and Asian Slaw

Myswell start this back up with a AWESOME recipe! This was a put together of stuff already at my house. Yes, as you read the ingredient list, these are items I pretty much always have on hand. (except crab and cabbage)The great part is the other half of the cabbage gets used tonight in pad thai! (might have to make another post tomm on my totally Americanized garbage version of it!)

Crabby Patties

1 12oz can crab meat (I used claw, do not buy the tiny unrefrigerated cans.. those will make for horrible crab cakes)
1/4 cup fine chopped onion
4 tabl mayo
2 teas soy sauce - lite
3/4-1 cup panko breadcrumbs
1 egg
2 good squirts siracha
Extra panko on a plate

Pick the crab over for shell pieces and then add everything else into the bowl. Stir well with hands. Form into 6 patties and press each side into the panko breadcrumbs on a plate. Place onto a cookie sheet that has been greased. These go in a 425F oven for 20-30 minutes.

Asian Slaw

1/2 head of red cabbage shredded fine
2 tabl seasoned rice wine vinegar
1 teas sesame oil (or more to taste)
1 tabl mayo
1/2 teas soy sauce
1 teas sugar

In a bowl whisk all but the cabbage together till well mixed. Toss with the shredded cabbage and let sit for 20-30 minutes before serving.

To serve, just pop a pile of the slaw on a plate and top with the crab cakes. I served with banana sauce (found at Asian food stores) but you can do ketchup if you prefer.

The next day if there is any leftovers, this makes a mean crab sandwich topped with the slaw and lettuce, tomato, and maybe a little onion if you're feeling brave.