Crab Cakes & Cafeteria Slaw Recipe

Name: Crab Cakes & Cafeteria Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (6 Oz.) Lump Blue Crab Meat; 1 package (6 Oz.) Pink Swimming Crab Meat; 4 whole Green Onions, Finely Diced; 1 Tablespoon Fresh, Flat-leaf Parsley, Chopped; 1/2 teaspoons Ground Dry Mustard; 1/2 teaspoons Ground Cayenne Pepper; 1/2 teaspoons Garlic Powder; 1 teaspoon Old Bay Seasoning; 1 Tablespoon Mayonnaise; 2 whole Eggs, Slightly Beaten; 6 ounces, weight Buttery Round Crackers, Crushed; 1 cup Panko Bread Crumbs, For Breading; 1/2 cups Extra Virgin Olive Oil, For Pan Frying; 1 package Pre-shredded Broccoli Slaw (12 Ounce Bag); 1 whole Green Bell Pepper, Diced; 2 Tablespoons Diced Pimentos, Jarred; 1/4 cups Apple Cider Vinegar; 1/4 cups Red Wine Vinegar; 2 Tablespoons Canola Or Vegetable Oil; 1 Tablespoon Granulated Sugar; 1/2 teaspoons Ground Mustard; 1/2 teaspoons Ground Celery Salt; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper

Servings: persons

1 package (6 Oz.) Lump Blue Crab Meat
1 package (6 Oz.) Pink Swimming Crab Meat
4 whole Green Onions, Finely Diced
1 Tablespoon Fresh, Flat-leaf Parsley, Chopped
1/2 teaspoons Ground Dry Mustard
1/2 teaspoons Ground Cayenne Pepper
1/2 teaspoons Garlic Powder
1 teaspoon Old Bay Seasoning
1 Tablespoon Mayonnaise
2 whole Eggs, Slightly Beaten
6 ounces, weight Buttery Round Crackers, Crushed
1 cup Panko Bread Crumbs, For Breading
1/2 cups Extra Virgin Olive Oil, For Pan Frying
1 package Pre-shredded Broccoli Slaw (12 Ounce Bag)
1 whole Green Bell Pepper, Diced
2 Tablespoons Diced Pimentos, Jarred
1/4 cups Apple Cider Vinegar
1/4 cups Red Wine Vinegar
2 Tablespoons Canola Or Vegetable Oil
1 Tablespoon Granulated Sugar
1/2 teaspoons Ground Mustard
1/2 teaspoons Ground Celery Salt
1/2 teaspoons Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper

1
For the crab cakes:
2
Combine crab meat, green onions, parsley, dry mustard, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper, mayonnaise, eggs, and crushed crackers.
3
Form into small patties.
4
Coat the patties with panko bread crumbs.
5
Heat 1/2 cup oil in a skillet over medium high heat.
6
Cook cakes until golden brown on each side, about 4-6 minutes per side.
7
Drain briefly on paper towels and serve hot.
8
For the slaw:
9
In a non-reactive bowl, combine broccoli slaw, green pepper, and pimentos.
10
In a separate bowl whisk together remaining ingredients.
11
Pour over slaw mixture; toss to coat.
12
To serve: Place some slaw on top of each cake, and dive in!

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 package (6 Oz.) Lump Blue Crab Meat, 1 package (6 Oz.) Pink Swimming Crab Meat, 4 whole Green Onions, Finely Diced, 1 Tablespoon Fresh, Flat-leaf Parsley, Chopped, and more.

Yes, Crab Cakes & Cafeteria Slaw falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes & Cafeteria Slaw

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