Here's the recipe for the slaw to accompany the crab cakes:
1 large jicama, peeled and finely shredded
½ Napa cabbage, finely shredded
2 carrots, finely shredded
1 cup mayonnaise
½ cup sour cream
¼ cup canned Chipotle peppers in adobo, mashed
1 tablespoon granulated sugar
Salt and freshly ground black pepper
Place jicama, cabbage, and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, chipotles in adobo, and sugar in a medium bowl.
Season with salt and pepper, to taste.
Pour the dressing over the jicama mixture and toss to coat well.
Refrigerate for at least 30 minutes before serving.