Crab Burger with Fried Slaw

A sesoned mixture of crab is grilled and served with a warm cabbage slaw.

Ingredients:

• Crab Burger:
• 2 slices firm white bread, torn into small pieces
• 1 1/2 lbs crab meat, chopped
• 2 tablespoons green onion, finely chopped
• 1 tablespoon chopped dill weed
• 1 egg, slightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon salt, optional
• 1/2 teaspoon ground pepper
• 2 cups plain bread crumbs
• Slaw:
• 4 tablespoons extra virgin olive oil
• 1 cup shredded sweet onion
• 1 bay leaf
• 1/2 tablespoon fresh sage
• 1/2 teaspoon dried crushed red pepper
• 4 cups shredded white cabbage
• 4 cups shredded red cabbage
• Salt and ground pepper to taste
• 2 tablespoons butter
• 2 tablespoons red wine vinegar

Directions:

In a large mixing bowl, combine white bread, crab meat, green onions, dill weed, egg, Worcestershire sauce, salt and pepper. Blend mixture together and shape into 6 patties, 3/4 inch thick. Place bread crumbs in a shallow container and coat patties on both sides. Place patties on a dish, cover with waxed paper, and chill in 30 minutes. Heat grill to medium. In a large heavy skillet, over medium-high, place olive oil and heat. Add onions and saute 2 minutes. Stir in bay leaf, sage and red peppers. Add sliced cabbage and cook until cabbage is crisp and tender, about 10 minutes. Let set at room temperature. Heat grill to medium high. Grill crab patties 3-4 minutes on each side or until done. Re-warm slaw, stir in butter and red wine vinegar until blended. Remove bay leaf. Divide slaw evenly on 6 plates. Place crab patties on slaw. Garnish with cilantro and a lemon twist.

Number of Servings: 6

Notes from the Cook: The crab and slaw complement each other. 45 minutes to prepare.