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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, toss the crabmeat, bell pepper and herbs. In a small bowl, whisk the egg, egg white, mayonnaise, Dijon, Worcestershire sauce, 1/4 tsp. salt and 1/4 tsp. pepper. Add to the crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.

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  • In a medium bowl, toss the coleslaw mix, peaches, cherry peppers, vinegar, sugar, 2 tbsp. olive oil and 1/2 tsp. salt. Let stand, tossing often, for 30 minutes.

  • Form the crab mixture into eight 1-inch-thick cakes. In a large nonstick skillet, heat 1 1/2 tbsp. oil over medium. Add 4 crab cakes; cook until browned and cooked through, about 4 minutes per side. Place on a rack set in a baking sheet to keep crisp. Repeat with remaining 1 1/2 tbsp. oil and crab cakes. Serve with lemon wedges and slaw.

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