Jalapeño Crab Cakes with Slaw and Salsa |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Serve with warm tortillas. 1 pound fresh crabmeat, picked over, patted dry 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 |
Directions:
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.
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.
3. Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
4. * Available in the Asian foods section of some supermarkets and at Asian markets.
|
|