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Crab Cakes with Green Tomato Slaw

Ingredients
  • FOR CRAB CAKES
  • 12 oz fresh jumbo lump crabmeat, drained and picked over
  • 12 oz fresh lump crabmeat, drained and picked over
  • 4 1/2 tablespoons salted butter, melted and cooled
  • 4 1/2 tablespoons chopped scallions
  • 1 1/2 tablespoons finely chopped flat leaf parsley
  • 1 1/2 tablespoons finely chopped dill
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons hot sauce
  • 3 large eggs, lightly beaten
  • 1 large garlic clove, minced
  • 2 1/4 cups panko, divided
  • 4 tablespoons canola oil
  • FOR SLAW
  • 2 medium-size green tomatoes, thinly sliced into matchsticks
  • 1 celery stalk, thinly sliced
  • 1 small sweet onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
Preparation
  1. Prepare the crab cakes; Place first 11 ingredients and 1 3/4 cups of panic in large bowl to combine.
  2. Shape crabmeat mixture into 6 cakes. Sprinkle remaining 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. Heat 2 tablespoons canola oil in large nonstick skillet over medium-high heat. Gently reshape 3 crab cakes and place in hot oil. Cook until golden brown, about 4 to 5 minutes on each side. Transfer to wire rack in baking sheet. Repeat with remaining 3 cakes. Place baking sheet in preheated oven and bake until heated through, about 10 minutes.
  4. Prepare the Green Tomato Slaw: Toss all slaw ingredients and serve over crab cakes.
Source: www.southernliving.com