CRAB CAKES WITH GREEN TOMATO SLAW

Crab Cakes with Green Tomato Slaw

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

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, 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.