Crab Cakes with Creamy Fennel-and-Radish Slaw Recipe

Crab Cakes with Creamy Fennel-and-Radish Slaw
Photo: Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Anna Hampton
30 Minutes
45 Minutes


Serves 6

Opinions vary on how to make the perfect crab cake, depending on which part of the South you are from. However, we think everyone will agree that this recipe is a winner. In just 45 minutes, you can have tender, flavorful crab cakes on the table for a weeknight supper. It may be a little more expensive, but we like to use jumbo lump crabmeat in this recipe. Not only does it have beautiful color, it doesn’t fall apart when mixing and you get a juicy, sweet mouthful of crabmeat with every bite.


  • 2 pounds fresh jumbo lump crabmeat, drained and picked
  • 2 cups soft, fresh French breadcrumbs (from about 6 oz. bread)
  • 1/2 cup sliced scallions (4 to 5 scallions)
  • 2 large eggs, lightly beaten
  • 2 teaspoons lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
  • 1 cup mayonnaise, divided
  • 1/2 cup chopped fresh flat-leaf parsley (about 1/2 oz.), divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 fennel bulb with fronds (about 12 oz.)
  • 1 (10 oz.) package angel hair coleslaw
  • 2 cups thinly sliced radishes (about 6 large radishes)
  • 2 tablespoons drained capers, chopped
  • 1 tablespoon caper brine from jar
  • 1 teaspoon honey
  • 6 tablespoons canola oil
  • Lemon wedges

How to Make

  1. Gently stir together crabmeat, breadcrumbs, scallions, eggs, lemon zest, 1/2 cup of the mayonnaise, 1/4 cup of the parsley, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper in a medium bowl. (Do not break up the larger pieces of crabmeat.) Shape mixture into 12 (3-inch-wide) patties (about 1/2 cup per patty). Place patties on a baking sheet lined with aluminum foil; cover and chill 15 minutes.
  2. Meanwhile, separate fennel stalks from bulb. Pick fronds from stalks; discard stalks. Chop fronds to equal 3 tablespoons. Trim top and bottom of fennel bulb; discard ends. Thinly slice fennel bulb to equal about 2 cups.
  3. Combine sliced fennel bulb, chopped fennel fronds, angel hair coleslaw, thinly sliced radishes, and remaining 1/4 cup parsley in a medium bowl. Stir together chopped capers, caper brine, honey, lemon juice, and remaining 1/2 cup mayonnaise, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pour caper mixture over fennel mixture; toss to coat.
  4. Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high. Place 6 of the crab cakes in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining 3 tablespoons oil and 6 crab cakes. Serve crab cakes with slaw and lemon wedges.