Jalapeño Crab Cakes with Slaw and Salsa

Ingredients

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

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