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...."
INGREDIENTS
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12 ounces fresh jumbo lump crabmeat, drained and picked over
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12 ounces fresh lump crabmeat, drained and picked over
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4 1/2 tablespoons salted butter, melted and cooled
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4 1/2 tablespoons chopped scallions (from 4 scallions)
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1 1/2 tablespoons finely chopped fresh flat-leaf parsley
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1 1/2 tablespoons finely chopped fresh dill
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1 1/2 teaspoons lemon zest plus 1 1⁄2 Tbsp. fresh juice (from 1 lemon)
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1 1/2 teaspoons kosher salt
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1 1/2 teaspoons hot sauce (such as Tabasco)
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3 large eggs, lightly beaten
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1 large garlic clove, minced (about 2 tsp.)
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2 1/4 cups panko (Japanese-style breadcrumbs), divided
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4 tablespoons canola oil
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2 medium-size green tomatoes, thinly sliced and cut into matchsticks (about 2 cups)
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1 celery stalk, thinly sliced (about 1⁄2 cup)
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1 small sweet onion, thinly sliced (about 1 cup)
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1 small red bell pepper, thinly sliced (about 1 cup)
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons olive oil
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2 tablespoons white wine vinegar
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1 tablespoon granulated sugar
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1 1/2 teaspoons kosher salt
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1/2 teaspoon black pepper
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