Crab Cakes w/cabbage kale salad

Ingredients: •1 pound backfin Blue crab meat or other lump crab meat •1 egg beaten •2 tbsp mayonnaise •1/4 cup finely chopped celery •1 tbsp. diced pimentos •1/2 tsp Old Bay seasoning •1/4 c finely chopped onion •2 tbsp vegetable oil Preparation: 1.Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside. 2.Beat egg and mix with all the other ingredients except crab. Add crab but Only mix enough to combine ingredients. You want crab to be in chunks, not finely mixed. Shape into 6 crab cakes, and refrigerate for at least 1 hour. 3.Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side. Cabbage and Kale salad 1/2 head green cabbage, finely diced 3 cups fresh kale chopped in small pieces 1/2 c. chopped red pepper 1 bunch parsley, chopped fine Mix all ingredients above in large bowl. Dressing 1/2 cup mayo 2 tbsp. lemon juice 1 tsp old bay seasoning 2 tbsp. juice from the jarred pimientos used in crab cakes- can actually add pimientos if you want it spicier.