A bright, tart, citrusy slaw is the perfect complement to these traditional homemade crab cake patties. You can save on prep time by purchasing packaged lump crabmeat from your local seafood store.

Serves four.


Crab Cakes

  • 1/4 cup mayonnaise
  • 1 egg
  • 2 teaspoons dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon sriracha hot sauce
  • zest of 1 lemon
  • 3 tablespoons fresh parsley, chopped
  • 1/3 cup Panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound lump crab meat
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter


  • 1 clove garlic, minced
  • zest and juice of ½ orange
  • zest and juice of 1 lime
  • 3 tablespoons olive oil
  • 1 teaspoon honey or sugar
  • 1/4 teaspoon salt
  • 1 cup shredded cabbage
  • 1 cup shredded carrots


  • In a large bowl, combine the mayo, egg, mustard, Worcestershire sauce, hot sauce, lemon juice, lemon zest, parsley, panko, salt, and pepper. Mix well, then gently fold in the crabmeat. Form the mixture into four patties about ¾ inch thick, then place them on a parchment-lined plate and refrigerate until fully chilled.
  • In a large bowl, whisk the garlic, orange juice and zest, lime juice and zest, olive oil, honey and salt. In a separate large bowl, toss together the cabbage and carrots, then add the wet ingredients and toss to combine. Set aside.
  • Once crab cakes are chilled, heat the butter and oil in a large skillet over medium heat.
  • Cook the patties until golden brown then flip and cook the other side.
  • Serve with a side of slaw and tartar sauce.