4-Ingredient Crab Cakes with Sesame Ginger Slaw Recipe

4-Ingredient Crab Cakes with Sesame Ginger Slaw

Serves 4

Our made-in-house, ready-to-cook Dungeness crab cakes are a Metropolitan Market classic! Find them in our Fish Market. For the slaw, we recommend Fuse Sesame-Ginger Dressing from the refrigerated section of the Produce Department.


  • 2 Tbsp sesame oil (untoasted) or other vegetable oil (see Cook’s Tip)
  • 4 Metropolitan Market Dungeness Crab Cakes
  • 1 package (9 oz) broccoli-carrot slaw
  • 1 Tbsp bottled sesame-ginger dressing
  • Optional: lime wedges


  1. In a large skillet, heat sesame oil over medium heat. Add crab cakes and cook, turning once, until golden brown on both sides and heated through.
  2. While crab cakes cook, place slaw in a bowl. Drizzle with sesame-ginger dressing and toss. Divide slaw evenly onto four plates. Top with warm crab cakes.
  3. Cook’s Tip:
  4. While untoasted sesame oil is fine for frying, toasted sesame oil should not be used on high heat. Toasted sesame oil is used for dressing, not cooking.

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