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Photo of Lump crab cakes with mango-broccoli slaw and spicy tartar sauce by WW

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
Moderate
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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