Jalapeño Crab Cakes with Slaw and SalsaElinor Carucci
Serve with warm tortillas. 1 pound fresh crabmeat, picked over, patted dry
Recipe information
Yield
Makes 4 servings
Ingredients
1 pound fresh crabmeat, picked over, patted dry
1 1/3 cups panko (Japanese breadcrumbs)*
2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)
1 1/2 teaspoons coarse kosher salt
4 large eggs, beaten to blend
1/4 cup canola oil or other vegetable oil
4 cups (about 6 ounces) coleslaw mix
2/3 cup purchased salsa
1/3 cup sour cream
Lime wedges
Preparation
Step 1
Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick. Arrange cakes on prepared sheet.
Step 2
Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side.
Step 3
Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
Step 4
- Available in the Asian foods section of some supermarkets and at Asian markets.
