Sweet Grown Alabama Recipes

Ingredients:

• 12 oz Sweet Grown Alabama jumbo lump crabmeat, drained and picked over
• 12 oz Sweet Grown Alabama lump crabmeat, drained and picked over
• 4 1/2 tbsp salted butter, melted and cooled
• 4 1/2 tbsp chopped scallions (from 4 scallions)
• 1 1/2 tbsp finely chopped fresh flat-leaf parsley
• 1 1/2 tbsp finely chopped fresh dill
• 1 1/2 tbsp lemon zest plus 1 1⁄2 Tbsp. fresh juice (from 1 lemon)
• 1 1/2 tbsp kosher salt
• 1 1/2 tbsp hot sauce 
• 3 large Sweet Grown Alabama eggs, lightly beaten
• 1 large Sweet Grown Alabama garlic clove, minced (about 2 tsp)
• 2 1/4 cups panko (Japanese-style breadcrumbs), divided
• 6 tbsp oil
• 2 medium-size green tomatoes, thinly sliced and cut into matchsticks (about 2 cups)
• 1 celery stalk, thinly sliced (about 1⁄2 cup)
• 1 small sweet Sweet Grown Alabama onion, thinly sliced (about 1 cup)
• 1 small Sweet Grown Alabama red bell pepper, thinly sliced (about 1 cup)
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp white wine vinegar
• 1 tbsp granulated sugar
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
•  

Directions:

1. Prepare the Crab Cakes: Place first 11 ingredients and 1 3⁄4 cups of the panko in a large bowl, and gently combine.
2. Shape crabmeat mixture into 6 (3-inch) cakes, about 6 1⁄2 ounces each. Sprinkle remaining 1⁄2 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Cover and chill until slightly firm, about 15 minutes.
3. Preheat oven to 375°F. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Gently reshape 3 Crab Cakes, and place in hot oil. Cook until golden brown, 4 to 5 minutes on each side. Transfer to a wire rack set in a baking sheet. Repeat with remaining oil and cakes. Place baking sheet in preheated oven, and bake cakes until heated through, about 10 minutes.
4. Prepare the Green Tomato Slaw: Toss together all slaw ingredients (last 10 ingredients), and serve over Crab Cakes.