Name: Crab Cakes with Green Tomato Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4
Ingredients: For the Crab Cakes:; 1 lb lump crab meat; 1/2 cup panko breadcrumbs; 1/4 cup mayonnaise; 1 egg, lightly beaten; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1/2 tsp Old Bay seasoning; 1 tbsp fresh lemon juice; 2 tbsp chopped fresh parsley; 1 small green onion, finely chopped; 2 tbsp butter or olive oil for frying; For the Green Tomato Slaw:; 2 medium green tomatoes, julienned; 1/2 small red bell pepper, thinly sliced; 1/4 small onion, thinly sliced; 2 tbsp apple cider vinegar; 1 tbsp olive oil; 1 tsp honey; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Crab Cakes with Green Tomato Slaw

In our house, they’re an absolute favorite—crispy on the outside, tender and flavorful on the inside, and bursting with fresh seafood goodness. I remember the first time I made them with a twist: pairing them with a tangy green tomato slaw. It was a total game-changer!

This recipe was born out of a need to use up some unripened tomatoes from my garden. Rather than let them go to waste, I decided to experiment, and the result was a bright, crunchy slaw that cuts through the richness of the crab cakes perfectly. The first time I served this dish, my husband took one bite, raised his eyebrows, and said, “Wow, this might be the best thing you’ve ever made!” My kids, who aren’t usually the biggest seafood fans, devoured them too (with a little ketchup, of course!).

What I love about this recipe is how easy it is to throw together, even on a busy night. The crab cakes can be prepped in advance, and the slaw comes together in minutes. Whether you’re making these for a casual family dinner or entertaining guests, they never fail to impress. If you’ve been searching for the perfect crab cake recipe with a fresh, zesty twist, this is the one for you.

Questions I Often Get Asked About This Recipe

Can I use canned crab meat instead of fresh?
Yes! While fresh lump crab meat gives the best texture and flavor, high-quality canned crab meat works as a convenient substitute. Just be sure to drain it well.

Can I bake the crab cakes instead of frying them?
Absolutely. Bake them at 375°F for about 15 minutes, flipping halfway through, until golden brown.

What can I use instead of green tomatoes for the slaw?
If you can’t find green tomatoes, try using shredded cabbage, cucumbers, or even tart Granny Smith apples for a similar crispness and tang.

Can I make these ahead of time?
Yes! Form the crab cakes in advance and refrigerate them for up to 24 hours before cooking. The slaw can be made a few hours ahead but is best eaten fresh.

What’s the best way to reheat leftovers?
Reheat in a 350°F oven for about 10 minutes or in an air fryer for a few minutes to maintain crispiness.

What You Need to Make Crab Cakes with Green Tomato Slaw

For the Crab Cakes:

1 lb lump crab meat

1/2 cup panko breadcrumbs

1/4 cup mayonnaise

1 egg, lightly beaten

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1/2 tsp Old Bay seasoning

1 tbsp fresh lemon juice

2 tbsp chopped fresh parsley

1 small green onion, finely chopped

2 tbsp butter or olive oil for frying

For the Green Tomato Slaw:

2 medium green tomatoes, julienned

1/2 small red bell pepper, thinly sliced

1/4 small onion, thinly sliced

2 tbsp apple cider vinegar

1 tbsp olive oil

1 tsp honey

Salt and pepper to taste

Fresh cilantro for garnish (optional)

How to Make Crab Cakes with Green Tomato Slaw

Prepare the slaw: In a large bowl, toss together the julienned green tomatoes, red bell pepper, and onion. In a separate small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper. Pour over the vegetables and toss to combine. Set aside to let the flavors meld.

Make the crab cake mixture: In a mixing bowl, gently combine the crab meat, panko, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and green onion. Be careful not to break up the crab too much.

Form the cakes: Shape the mixture into 6-8 patties and place them on a baking sheet. Refrigerate for at least 30 minutes to help them firm up.

Cook the crab cakes: Heat butter or oil in a large skillet over medium heat. Cook the crab cakes for about 3-4 minutes per side, until golden brown and crispy.

Serve: Place the crab cakes on plates and top with a generous scoop of green tomato slaw. Serve with lemon wedges on the side.

Tips for Making the Best Crab Cakes with Green Tomato Slaw

Chill the patties before cooking – This helps them hold their shape and prevents them from falling apart.

Use a light touch – Avoid over-mixing the crab cake mixture to maintain the best texture.

Adjust seasoning to taste – If you love more spice, add a pinch of cayenne pepper or extra Old Bay seasoning.

Serve with a dipping sauce – A simple lemon aioli or remoulade pairs wonderfully with these crab cakes.

Don’t overcook – Crab cakes cook quickly, so keep an eye on them to avoid drying them out.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These crab cakes were amazing! The green tomato slaw was such a fresh addition—I never thought of pairing the two, but now I’ll never go back!” – Sarah M.

⭐️⭐️⭐️⭐️ “Loved the flavor, but next time I’ll add a little more Old Bay for extra seasoning. Great recipe!” – Jake R.

⭐️⭐️⭐️⭐️⭐️ “Perfect weeknight meal! Easy to make and my whole family loved them. The slaw was a great touch!” – Emily T.

⭐️⭐️⭐️⭐️ “I baked them instead of frying, and they still turned out great. I’ll definitely be making these again.” – Rachel L.

⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! The slaw really made the dish pop. Served it for a dinner party, and everyone raved about it.” – Kevin B.

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