Best-Ever Crab Cakes with Green Tomato Slaw Recipe
Active Time Total Time 30 Mins 45 Mins
By MARK DRISKILL
Yield Serves 6
ADVERTISEMENT
Sign Up for our
Newsletter
Sign up for free recipes, décor ideas & special offers
SIGN UP
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.
Ingredients
CRAB CAKES
12 ounces fresh jumbo lump crabmeat, drained and picked over
12 ounces fresh lump crabmeat, drained and picked over
How to Make It
Step 1 Prepare the Crab Cakes: Place first 11 ingredients and 1 3⁄4 cups of the panko in a large bowl, and gently combine.
Step 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,
ADVERTISEMENT
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
about 15 minutes.
Step 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.
Step 4 Prepare the Green Tomato Slaw: Toss together all slaw ingredients, and serve over Crab Cakes.
1
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
Active Time Total Time 30 Mins 45 Mins
By MARK DRISKILL
Yield Serves 6
ADVERTISEMENT
Sign Up for our
Newsletter
Sign up for free recipes, décor ideas & special offers
SIGN UP
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.
Ingredients
CRAB CAKES
12 ounces fresh jumbo lump crabmeat, drained and picked over
12 ounces fresh lump crabmeat, drained and picked over
How to Make It
Step 1 Prepare the Crab Cakes: Place first 11 ingredients and 1 3⁄4 cups of the panko in a large bowl, and gently combine.
Step 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,
ADVERTISEMENT
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
about 15 minutes.
Step 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.
Step 4 Prepare the Green Tomato Slaw: Toss together all slaw ingredients, and serve over Crab Cakes.
1
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
No comments:
Post a Comment