Crispy Crab Cakes & Herb Slaw

Crab Cakes

1. From frozen, carefully place the crab cakes in a deep-fryer for 4-5 minutes.
2. Remove from the deep-fryer and place on a sheet pan in a 350°F oven for 5-10 minutes until the internal temperature is at 165°F.

Remoulade

1. Mix the mayonnaise, chopped pickles and capers. Add 1 Tbsp. of fresh dill, lemon juice and zest.
2. Season with salt and pepper.

Red Onion Pickle

1. Heat rice wine vinegar to a simmer and remove from heat.
2. Add red onions and let sit for at least 30 minutes. Store in the refrigerator.

Coleslaw

1. Mix coleslaw together with lemon juice and remaining chopped dill.
2. Season with salt and pepper.

Plating

1. Place coleslaw as a base for your plate.
2. Break the crab cakes in half with your hands and plate them along with the slaw.
3. Spoon 1 Tbsp. of remoulade on each crab cake.
4. Garnish with pickled red onions, fresh dill and sprinkle fennel crystals over the plate.