• 1 lb. shelled cooked crab (about 2 3/4 cups)
  • 1-¾ cups panko or other dried bread crumbs
  • ½ cup finely chopped green onions (including green tops)
  • Tarragon Aioli
  • ½ cup vegetable oil
  • Champagne cabbage salad
    • 3 quarts finely shredded cabbage (about 1-1/4 lb.)
    • 1-½ teaspoons salt
    • cup finely chopped fresh chives (about 1 bunch)
    • ¼ cup champagne vinegar


Sort through crab; remove and discard any bits of shell. In a bowl, combine crab, 3/4 cup panko, and green onions. Gently mix in 1/2 cup tarragon aioli just until mixture holds together.

Press mixture firmly into eight equal patties about 3 inches wide; set slightly apart on waxed paper or foil. Pour remaining panko into a shallow bowl.

Pour 1/3 cup oil into a 10- to 12-inch frying pan over medium-high heat. When hot, set each crab cake in panko, then, using a slotted spatula, turn, pressing gently to coat. Transfer crab cakes to pan, working in small batches. Cook until golden brown on the bottom, 3 to 4 minutes; turn gently and cook until browned on the other side and hot in the middle, 3 to 4 minutes longer. Transfer cakes as cooked, in a single layer, to a 12- by 15-inch baking sheet in a 200∞ oven and add remaining cakes to pan, adding more oil as needed. Discard any remaining panko.

Divide champagne cabbage salad evenly among plates. Set crab cakes on salad, add a dollop of tarragon aioli, and serve immediately, passing remaining aioli to add to taste.

Champagne cabbage salad

In a large bowl, mix 3 quarts finely shredded cabbage (about 1 1/4 lb.) with 1 1/2 teaspoons salt; let stand 30 minutes. Mix with 1/3 cup finely chopped fresh chives (about 1 bunch) and 1/4 cupchampagne vinegar. Makes 1-1/2 quarts.

Nutritional Information
Per crab cake: 138 cal., 31% (43 cal.) from fat; 13 g protein; 4.8 g fat (0.6 g sat.); 9.2 g carbo (0.6 g fiber); 197 mg sodium; 57 mg chol.
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