Crispy Crab Cakes & Herb Slaw

Servings

2 portions

Prep Time

10 minutes

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Ingredients

6 ct. Gordon Signature Crab Cakes
2 c. Gordon Choice Rainbow Coleslaw
1 c. Mayonnaise
2 Tbsp. Fresh Dill, chopped
1 ct. Gordon Choice Dill Pickle, chopped
2 Tbsp. Capers, chopped
1 tsp. Gordon Choice Fennel Crystals
¼ Red Onion, sliced
1 c. Seasoned Rice Wine Vinegar
1 Tbsp. Fresh Parsley, chopped
1 ct. Lemon, zested and juiced

Recipe Preparation

Crab Cakes

From frozen, carefully place the crab cakes in a deep-fryer for 4-5 minutes.
Remove from the deep-fryer and place on a sheet pan in a 350°F oven for 5-10 minutes until the internal temperature is at 165°F.

Remoulade

Mix the mayonnaise, chopped pickles and capers. Add 1 Tbsp. of fresh dill, lemon juice and zest.
Season with salt and pepper.

Red Onion Pickle

Heat rice wine vinegar to a simmer and remove from heat.
Add red onions and let sit for at least 30 minutes. Store in the refrigerator.

Coleslaw

Mix coleslaw together with lemon juice and remaining chopped dill.
Season with salt and pepper.

Plating

Place coleslaw as a base for your plate.
Break the crab cakes in half with your hands and plate them along with the slaw.
Spoon 1 Tbsp. of remoulade on each crab cake.
Garnish with pickled red onions, fresh dill and sprinkle fennel crystals over the plate.

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