Crab Cakes and Asian salad

Crab Cakes and Asian salad

This quick recipe for coleslaw with Asian flavors goes well with crab cakes. It is ideal for lunch or a light supper.


Tip: To cut the apple into thin strips, first make thin slices, stack them, then cut into very thin strips.

Servings: 4
Level of difficulty: Intermediate
Preparation time: 15 minutes
Cooking time: 25 minutes

NUTRITIONAL INFORMATION

Per serving: 180 calories
8 g fat (1 g of which saturated fat)
0.7 g omega-3 polyunsaturated fatty acids
400 mg of sodium
16 g carbohydrate
3 g of fiber
11 g protein
Source of omega
Low in saturated fat
Excellent source of vitamin A
Excellent source of vitamin C
Source of Iron

INGREDIENTS

1 package (280 g) Crab Cakes PC Blue Menu
750 ml (3 cups) red cabbage, shredded
125 ml (½ cup) carrot, grated (1 small)
½ Granny Smith apple, cut into julienne
16 grape tomatoes, halved
25 ml (2 tbsp.) Fresh cilantro, chopped
25 ml (2 tbsp.) Fresh lime juice
15 ml (1 tbsp.) Soy sauce
5 ml (1 tsp.) Sugar
5 ml (1 tsp.) Sesame oil

INSTRUCTIONS

Preheat oven to 400 ° F (200 ° C). Remove crab cakes from packaging and place on a lightly greased baking sheet. Bake on middle rack for 20 to 25 minutes, turning halfway through cooking.

In a bowl, combine the cabbage, carrots, potatoes, tomatoes, cilantro, lime juice, soy sauce, sugar and sesame oil. Let stand 2 to 3 minutes and stir again.

Divide salad among four plates and serve with warm crab cakes.

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