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Ingredients

• For the crab Cakes:
• 1/4 of a red bell pepper, finely diced
• 1/4 of a yellow bell pepper, finely diced
• 1 teaspoon extra virgin olive oil
• 1 pound Dungeness crab meat, (or whichever crab you have available, if not fresh crab, buy a good quality canned crab meat in the refrigerated section of your supermarket. DO NOT buy the canned crab they sell on the shelves)
• 1/4 cup toasted pine nuts (these added additional sweetness and a surprise crunch)
• 1 - 2 tablespoons minced fresh tarragon
• 2 tablespoons fresh minced Italian parsley
• 3 green onions, finely diced
• 1/3 cup mayonnaise (I use low-fat)
• Squeeze of fresh lemon juice
• 1 cup panko, or as needed
• For the Slaw:
• 1/2 of a head of green cabbage, finely sliced (I use a mandolin)
• 1 mango, peeled and finely sliced and cut into matchstick pieces (same as above, using the mandolin to insure even piece)
• 1/2 peeled jicama, finely sliced into matchstick pieces
• 3 tablespoons diced red pepper
• 2 tablespoons minced green onion (use the whole onion, green and white)
• 1 teaspoon finely minced fresh ginger
• Chopped cilantro, optional
• For the vinaigrette
• 1/4 cup fresh squeezed lemon juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• salt and freshly ground pepper, to taste

Description

Whenever Dungeness Crab Is In Season, I Try To Use It In As Many Delicious Ways As I Can; Crab Cakes Are Always A Favorite, And There Are So Many Ways To Make Them. I Always Like To Have The Crab "shine" So I Stay Away From Too Many Bi

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