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Directions

PREPARE crab cakes according to package directions.

WHISK together mayonnaise, lemon juice, mustard, honey, and dill in a large bowl. Add cole slaw mix, squash and scallions and toss to coat. Season to taste with salt and black pepper.

SERVE hot crab cakes with broccoli slaw on the side.

Recipe courtesy of Robin Miller.

Robin M. says: You can make the salad up to 2 days in advance and refrigerate until ready to serve.

Justin D. says: I like to make a sandwich out of these. I use hamburger buns or sandwich rolls, add the crab cake, and top with the cole slaw.

Ingredients

1 (8 oz) package SeaPak® Maryland Style Crab Cakes

3 Tablespoons mayonnaise

1/2 Tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or sugar

1 teaspoon fresh dill, chopped

1 package (8 oz) broccoli cole slaw mix (shredded broccoli, carrots and red cabbage)

1/2 medium yellow squash, cut into thin, julienne strips

1 scallion, thinly sliced

Salt and ground black pepper

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