Crab Cakes Over Bleu Cheese Slaw

Slaw:
1 pkgs. Angel Hair Slaw or Regular Slaw or Blend the Two
¼ c. Miracle Whip Lite Mayo or Regular Mayo
1 small container of blue cheese
1 T. minced garlic
2 T. Lea and Perrins
Juice of 1 fresh lemon
Salt and Pepper to taste

1. Mix all ingredients and refrigerate. Better if made a day or two ahead.
   Crab Cakes:
   4 T. butter
   4 T. olive oil
   ½ container of chopped onion mix, approx. ½ c.
   2 celery stalks, diced
   ¼ red, yellow, orange bell pepper, diced
   1 T. minced garlic
2. Melt butter and olive oil together. Saute veggies. Cool.
   3 eggs
   3 T. creole mustard
   Tabasco to taste
   1 T. Lea and Perrins
   3 T. lemon juice
3. Whisk eggs and add the ingredients.
4. Add to the cool sauté veggies.
   ½ c. mayo
   Tabasco to taste
   1 t. Bay seasoning
   1 lb. lump crabmeat
   Panko bread crumbs
   Salt, black pepper and garlic powder to taste
5. Add mayo, Bay seasoning and Tabasco to veggies.
6. Fold in crabmeat and enough panko bread crumbs to hold together. Season to taste.
7. Shape into the size patties you would like and place on a baking sheet lined with wax paper.
8. Place in refrigerator until ready to prepare or place in freezer. Once they become solid, you can bag in zip lock baggies and place back in freezer for future use.
9. To prepare: Heat olive oil, enough to cover bottom of non stick skillet. Dip cakes in extra panko bread crumbs. Brown on each side, approximately 2 minutes. Drain.
10. Place on top of blue cheese cole slaw. Serve with sauce. You can add slices of tomatoes and avocado if you like.
11. When defrosting, place in refrigerator to thaw and follow step #5.
    *You can make them smaller to serve as appetizers or larger for an entrée.
    Dipping Sauce:
    1 bottle Louisiana Tartar Sauce
    1 Bottle Louisiana Remoulade Sauce
12. Blend the two together or use your favorite sauce.
    *If you find crabmeat too pricey, you can always use shrimp or crawfish (be sure to chopped them into small pieces), salmon and tuna also make nice subs.