Rating: 3 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

Flavored with fresh herbs, lemon, and a hint of hot sauce, and coated with crunchy panko breadcrumbs, these crab cakes truly live up to their name. The tangy and crisp slaw is a fantastic accompaniment to this dish, or any type of fried seafood.


Read the full recipe after the video.

Recipe Summary

45 mins
30 mins
Serves 6


Crab Cakes
Green Tomato Slaw


Instructions Checklist
  • Prepare the Crab Cakes: Place first 11 ingredients and 1 3⁄4 cups of the panko in a large bowl, and gently combine.

  • Shape crabmeat mixture into 6 (3-inch) cakes, about 6 1⁄2 ounces each. Sprinkle remaining 1⁄2 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Cover and chill until slightly firm, about 15 minutes.

  • Preheat oven to 375°F. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Gently reshape 3 Crab Cakes, and place in hot oil. Cook until golden brown, 4 to 5 minutes on each side. Transfer to a wire rack set in a baking sheet. Repeat with remaining oil and cakes. Place baking sheet in preheated oven, and bake cakes until heated through, about 10 minutes.

  • Prepare the Green Tomato Slaw: Toss together all slaw ingredients, and serve over Crab Cakes.