Food and Recipes Seafood Crab Best-Ever Crab Cakes with Green Tomato Slaw Recipe 3.4 (8) 7 Reviews 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on May 17, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 45 mins Yield: 6 serves Ingredients 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 Directions 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. Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox Rate it Print