Crab Cakes With Cucumber Slaw

Serves 4
At the restaurant, chef Steve Topple likes to drizzle these crab cakes with a little chive oil. At home, you might make a simple lemon vinaigrette with fresh minced chives to spoon on the plate.
1 pound fresh Dungeness crab meat or canned jumbo lump crab meat
Zest and juice of 1/2 a lemon
1/4 cup mayonnaise
1/2 cup panko bread crumbs, plus more for dusting
Salt
Pepper
1 tablespoon vegetable oil
1. Preheat oven to 350 degrees. Dry the crab meat on a towel and pick out any shells. Combine with the lemon zest, juice, mayonnaise, bread crumbs, salt and pepper. Do not overmix the crab meat, or it will break up. Mold into 8 round cake shapes and dust with a few bread crumbs.
2. Preheat a nonstick pan with the oil. Sear the crab cakes until golden brown, about 2 minutes on each side. Place in a preheated oven at 350 degrees for 5 minutes or until hot in the middle. Serve two cakes to a plate with the Cucumber Slaw and a little lemon vinaigrette if using.
-- From "So You Want to Impress!!!!" by Steven M. Topple

Per serving (not including slaw): 207 calories, 25 g protein, 3 g carbohydrates 11 g total fat, .5 g saturated fat, 80 mg cholesterol, 460 mg sodium, 0 fiber. Calories from fat: 47 percent.

Cucumber Slaw
Serves 4
2 European cucumbers, peeled, cut in half and sliced
2 tablespoons white wine vinegar
1/2 cup mayonnaise
1 small bunch chives, chopped
Salt and pepper to taste
Combine all ingredients except salt and pepper and chill well. Right before serving, season with salt and pepper.
Per serving: 220 calories, 1 g protein, 4 g carbohydrates, 23 g total fat, 3.5 g saturated fat, 15 mg cholesterol, 160 mg sodium, 1 g fiber. Calories from fat: 90 percent.