Jalapeño Crab Cakes with Slaw and Salsa

Jalapeño Crab Cakes with Slaw and Salsa
Photo by Elinor Carucci

Ingredients

  • 4 cups coleslaw mix
  • 1 1/3 cups panko (Japanese breadcrumbs)*
  • 2/3 cup purchased salsa
  • 1/3 cup sour cream
  • 1 pound fresh crabmeat
  • 4 large eggs
  • 1 ½ teaspoons coarse kosher salt
  • + 3 more ingredients
    • 2 tablespoons jalapeño chiles
    • ¼ cup canola oil or other vegetable oil
    • Lime wedges

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. Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each....

View full recipe at Epicurious

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