Ingredients
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.
Step 1
Place baking sheet in preheated oven, and bake cakes until heated through, about 10 minutes.
Step 2
Preheat oven to 375°F.
Step 3
Transfer second batch of crab cakes from the skillet to the baking sheet.
Step 4
Flip second batch of crab cakes in the skillet and cook until golden brown, 4-5 minutes.
Step 5
Gently reshape the remaining 3 crab cakes, and place in the hot oil. Cook until golden brown, 4-5 minutes.
Step 6
Transfer first batch of crab cakes from the skillet to a wire rack set in a baking sheet.
Step 7
Flip first batch of crab cakes in the skillet and cook until golden brown, 4-5 minutes.
Step 8
Gently reshape 3 crab cakes, and place in the hot oil. Cook until golden brown, 4-5 minutes.
Step 9
Heat canola oil in a large nonstick skillet over medium-high.
Step 10
Cover and chill until slightly firm.
Step 11
Sprinkle panko on a large plate; gently transfer the crabcakes to plate, pressing both sides in panko.
Step 12
Shape crabmeat mixture into 6 (3-inch) cakes, about 6 1⁄2 ounces each.
Step 13
Prepare the crab cakes: Place ingredients in a large bowl, and gently combine.
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