One of the components is sort of cheating as I got the crab-cakes in a store but the rest are quick and easy additions which will make a tasty refreshing lunch.
Roasted Poblano (a mild, large, chili pepper) sauce – for the crab cakes:
Roast one green Poblano pepper either on your gas stove top, your BBQ or in your oven (turn on to Broil, 550F and put the pepper on the top shelf on a baking sheet or on foil). Don’t forget to turn it until the skin is burnt on all sides. Transfer directly into a paper bag (a plastic one will melt!) and close for a few minutes. When cold enough to handle take it out of the bag and peel the skin off, take out the stem and the seeds. Puree in a blender with equal amounts on mayo and sour cream. Add salt to taste. I used one tablespoon of each sour cream and mayo per pepper.
Mix all ingredients listed below…
Chopped purple cabbage and twice as much regular cabbage (I used about 1/8 and 1/4 head)
A handfull of chopped cilantro
1 Tbsp sunflower seeds
One (chopped) garlic clove
A 6cm piece of ginger – chopped
1 tsp lemon zest
1/2 tsp lemon juice
1/2 Tbsp Canola oil
Ponzu sauce or soy sauce to taste.
* you could add a bit of chopped lemon grass if you have some to spare.