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.
12 ounces fresh jumbo lump crabmeat, drained and picked over
12 ounces fresh lump crabmeat, drained and picked over
4 1/2 tablespoons salted butter, melted and cooled
2 medium-size green tomatoes, thinly sliced and cut into matchsticks (about 2 cups)
1 celery stalk, thinly sliced (about 1⁄2 cup)
1 small sweet onion, thinly sliced (about 1 cup)
1 small red bell pepper, thinly sliced (about 1 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
How to Make It
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.