8Ounces Fresh Crab MeatI buy lump crab meat at the store in the seafood department
After shredding the cabbage put it in a strainer in a sink, add 1/2 cup sugar and 1/4 cup salt, lightly toss and let sit for 5-10 minutes, this will draw out the moisture from your cabbage keeping it crispy. Then rinse well under cold water to wash off all the salt and sugar. Lay the Cabbage out on a paper towel to dry, and then add to a large bowl with the onion.
Whisk the mayonnaise, mustard and all other ingredients in a medium bowl (the spices, vinegar, sugar) until blended. Fold in DRAINED crab meat into the mixture, it’s important to make sure it’s completely drained otherwise your coleslaw will be watery. I usually put in in a strainer and let it drain for a half an hour or so. Optional: you can add 2 medium carrots (use a box grater to shred) if you’d like to add a sweeter flavour, I’ve even tossed in some small shrimp on occasion! Pour the dressing over the cabbage and combine. Then chill. This coleslaw is even better the next day after the flavours have all melded together. Enjoy!