WEEKDAYS 1e|12c|p

Jones Family Crab Cakes and Veggie Slaw

The Jones Family
Servings: 10 to 12
30 to 45 min

The Jones Family shows you how to make their favorite crab cakes!

  • Ingredients
  • step-by-step directions
Jones Family Crab Cakes and Veggie Slaw
  • 1 pound jumbo crab meat
  • 5 flaky butter crackers (broken up into small pieces)
  • 1/4 cup mayonnaise
  • 1 tablespoon seafood seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon dry mustard
  • 1 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon Parmigiano-Reggiano (grated)
  • 1/4 teaspoon pimentos (sliced)
  • 1 tablespoon butter (melted)
Ribbon Veggie Slaw
  • 2 large zucchini
  • 2 large carrots
  • 1/4 cup mayonnaise
  • 2 tablespoons buttermilk
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic (minced)
  • 2 tablespoons parsley
  • Preheat broiler to high heat.
  • In a large mixing bowl, add the crab meat, crumbled crackers, mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, mustard, 1 egg, Parmigiano-Reggiano cheese, pimentos, lemon juice and zest, and mix to combine. Using your hands, form about 10-12 balls and place on a plate or baking dish. Place crab cakes in the freezer for 10 minutes.
  • Remove crab cakes to a greased baking sheet. Using a pastry brush, coat the top and outside of the cakes with melted butter. Place crab cakes under the broiler for about 10 minutes, until golden-brown.
  • For the Ribbon Veggie Slaw: using a vegetable slicer, slice zucchini and carrots into ribbons.
  • In a small mixing bowl, mix mayonnaise, buttermilk, oil, Worcestershire sauce and garlic together. Add vegetable ribbons and combine. Top with parsley.
  • Helpful Tip: use the leftover crab cakes and make tacos! Break the crab cakes up into flour tortillas. Garnish with shredded cabbage, remoulade sauce and avocado!
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