Jalapeño Crab Cakes with Slaw and Salsa
Spicy and succulent crab cakes made with fresh crabmeat and jalapeños, served alongside a refreshing coleslaw and topped with salsa and sour cream for a perfect blend of flavors and textures.
Ingredients
- •1 pound fresh crabmeat, picked over, patted dry
- •1⅓ cups panko breadcrumbs
- •2 tablespoons chopped seeded jalapeño chiles
- •1½ teaspoons coarse kosher salt
- •4 large eggs
- •¼ cup canola oil
- •4 cups coleslaw mix
- •⅔ cup salsa
- •⅓ cup sour cream
- •1 whole lime
Cooking Instructions
- 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.
10 min
- 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.
8 min
- 3.
Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
5 min
- 4.
Available in the Asian foods section of some supermarkets and at Asian markets.
