Crab Cakes with Creamy Fennel-and-Radish Slaw Recipe
Photo: Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Anna Hampton
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
How to Make It
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.
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.
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.
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.