Lump crab cakes with mango-broccoli slaw and spicy tartar sauce
3
Points®
Total time: 1 hr 36 min • Prep: 50 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
These crab cakes deliver, offering patties filled with lump crab and not a bunch of breadcrumbs. Since these are made with the minimum of filler, you’ll need to handle them gently while cooking so they will hold their shape. The homemade tartar sauce is served on the side with the crab cakes, and it’s also used as a dressing for the slaw. Cornichons are small pickled gherkins that are a common ingredient in French cuisine. They pair nicely with capers in the yogurt-based tartar sauce. If you’re not a fan of Sriracha, you can use traditional seasonings like cayenne pepper or Creole seasoning instead.
Ingredients
Uncooked lump crabmeat
1 pound(s), jumbo variety
Dijon mustard
1½ tsp
Dry mustard
½ tsp
OLD BAY Old Bay seasoning
1 tsp
Worcestershire sauce
1 tsp
Cayenne pepper
⅛ tsp
Light mayonnaise
2 Tbsp
Egg
1 large egg(s)
Fresh parsley
2 Tbsp, Italian, chopped
Whole wheat panko breadcrumbs
½ cup(s)
Lemon
½ item(s), large, cut into 4 wedges
Broccoli slaw
12 oz, or coleslaw mix
Mango
1 large, firm-ripe, peeled, cut into long strips
Fresh lemon juice
1 Tbsp
Plain fat free Greek yogurt
1 cup(s)
Capers
1 Tbsp, rinsed and chopped
Cornichons
10 item(s), chopped
Shallot
1 small, minced (about 2 Tbsp)
Sriracha chili sauce
1 tsp, or to taste
Kosher salt
¼ tsp
Black pepper
⅛ tsp, or to taste
Fresh parsley
2 Tbsp, Italian, chopped
Olive oil
1 Tbsp
Instructions
1
Pick over crabmeat for any bits of shell. If the meat is in large chunks, shred about half of it with your hands. Transfer to a paper towel-lined medium bowl to absorb excess moisture; set aside in refrigerator.
2
In a small bowl, thoroughly combine Dijon mustard, dry mustard, Old Bay, Worcestershire sauce, cayenne, mayonnaise, egg, parsley, and panko. Remove paper towel from bowl with crab; fold mustard mixture into crabmeat, combining well. Form mixture into 4 equal balls; gently flatten each ball. Place on a plate; chill at least 30 minutes.
3
Meanwhile, combine slaw ingredients (slaw, mango and lemon juice) in a medium bowl; set aside. In a small bowl, combine tartar sauce ingredients (yogurt through parsley). Stir half of tartar sauce into slaw (season to taste with salt and pepper - optional); reserve remaining sauce. Let slaw sit for at least 15 minutes for the best flavor and texture. Preheat oven to 350°F.
4
Heat a large skillet with ovenproof handle over medium-high heat. Add 1 Tbsp oil and crab cakes, handling gently. Cook until golden brown one bottom, 2-3 minutes. Gently flip; cook on other side 2-3 minutes. Transfer to oven; bake until hot throughout, 10 minutes. Serve crab cakes with slaw, lemon wedges, and remaining sauce on the side.
5
Serving size: 1 crab cake, 1 cup slaw, 2 Tbsp tartar sauce
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