Crab Cakes with Sweet and Spicy Coleslaw

By AzWench

Ingredients

• Sweet and Spicy Coleslaw:
• 2 large eggs
• 4 tablespoons mayonnaise
• 1/4 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon spicy mustard
• 2 tablespoons grated yellow onion
• 2 tablespoons chopped chives
• 1/4 teaspoon black pepper blend
• 1/8 teaspoon ground coriander
• Pinch of cayenne pepper
• 1/4 teaspoon salt
• 1 pound fresh jumbo lump crab meat
• 1 cup panko breadcrumbs
• 4 tablespoons unsalted butter
• 1/4 cup canola oil
• 1/2 head red cabbage, halved, cored and thinly sliced
• 1/4 red onion, thinly sliced
• Vinaigrette:
• 1/4 cup pecan halves, toasted
• 1/4 cup sugar
• 1 tablespoon finely chopped fresh jalapeno pepper
• 3 tablespoons apple cider vinegar
• 2 tablespoons balsamic vinegar
• 3/4 teaspoon fresh lemon juice
• 1/8 teaspoon celery seed
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons extra-virgin olive oil

Details

Servings 12

Preparation

Step 1

Lightly beat the eggs in a large bowl. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, onion, chives, black pepper blend, coriander, cayenne and salt.

Gently fold in the crab meat and 1/2 cup of the panko.

Cover a baking sheet with plastic wrap. Using a 1/4-cup measuring cup, scoop out crab meat mixture and form cakes with your hands, for a total of 12 crab cakes; place them on the baking sheet as you work. Cover loosely with plastic wrap and chill in refrigerator for 30 minutes.

Place the remaining 1/2 cup panko on a plate. One at a time, gently place the chilled crab cakes in the panko, pressing the crumbs onto the cakes and coating both sides.

Heat a 12-inch cast iron skillet over medium high heat. Add the butter and oil. When hot, place 6 crab cakes in the skillet. Cook until lightly browned and crispy, about 3 minutes on each side. Drain on a paper towel-lined plate. Repeat with the remaining 6 crab cakes.

Serve with Sweet and Spicy Coleslaw.

Sweet and Spicy Coleslaw: Combine cabbage and onion in a large bowl.

Combine the pecan halves, sugar, pepper, the vinegars, lemon juice, celery seed, salt and pepper in a blender. Blend to combine. Remove the cap from the center of the blender's lid. With the blender on low, drizzle in the oil until combined.

Toss the cabbage mixture with the vinaigrette. Chill in the refrigerator for at least 30 minutes. Before serving, adjust the seasoning with with more salt and pepper to taste.