Seafood Coleslaw

    A long time ago, seems like a different lifetime now, I made a venture into the world of the restaurateur. I owned for a while a café where we served breakfasts, lunches and afternoon teas. One of the gals that worked for me there brought with her this recipe that she often made for family gatherings and was a perennial favourite. You’ll see why when you taste it.

    To half a large head of cabbage, shredded, add three carrots, and three stalks of celery also shredded. Season generously with salt and pepper and celery seed, (this was her crucial “secret” ingredient and we tried making it once without but it lacked that ineffable “something”). Combine well and add mayonnaise until the desired consistency is reached. We usually used two to three cups of mayonnaise, but it can vary. Once that’s all done, break up into the coleslaw an eight ounce package of imitation crab meat. (We sometimes used more.) Set it aside and allow the flavours to meld nicely. We found it was best served the day after it was made.

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