Best-Ever Crab Cakes with Green Tomato Slaw Recipe


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.

Active Time:
30 mins
Total Time:
45 mins
6 serves


Crab Cakes

  • 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

  • 4 1/2 tablespoons chopped scallions (from 4 scallions)

  • 1 1/2 tablespoons finely chopped fresh flat-leaf parsley

  • 1 1/2 tablespoons finely chopped fresh dill

  • 1 1/2 teaspoons lemon zest plus 1 1⁄2 Tbsp. fresh juice (from 1 lemon)

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 teaspoons hot sauce (such as Tabasco)

  • 3 large eggs, lightly beaten

  • 1 large garlic clove, minced (about 2 tsp.)

  • 2 1/4 cups panko (Japanese-style breadcrumbs), divided

  • 4 tablespoons canola oil

Green Tomato Slaw

  • 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


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

  2. 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.

  3. 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.

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

    Best-Ever Crab Cakes with Green Tomato Slaw
    Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox
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