How to make it

  • In a small saute pan, heat the oil, add the minced peppers and saute until just softened. Allow to cool.
  • In a large bowl, combine the crab meat, pine nuts, tarragon, parsley, cooled bell peppers, green onion, mayonnaise, lemon juice and 1/2 cup of the panko. Mix together well. (It should just hold together). Form into 8 balls, and roll in remaining panko to coat. Flatten slightly into disks and fry in olive oil until browned, turning once. (Because these are so full of crab, avoid turning more than once so they don't fall apart). Set-aside.
  • Meanwhile, in a small bowl whisk together the ingredients for the vinaigrette. Combine the slaw ingredients in a large bowl, pour the dressing over and toss to combine. (This can be made up to a day in advance to allow the flavors to "marry" but is still excellent fresh).
  • To serve: Place a mound of slaw on a plate; set a crab cake jauntily askew and serve with a fresh slice of lemon, if desired.
  • Per Serving: 244 Calories, 15g Fat (2g Sat, 8g Mono, 3g Poly); 13g Protein; 30g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 370mg Sodium.

Reviews & Comments 3

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  • christinem 7 years ago
    Sounds amazing!
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  • YummyFoodz 7 years ago
    i have to try making this it sounds so delicious! my family and i love crab! this will be perfect!
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  • icecreamuffin 7 years ago
    Sounds delicious!
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