Jalapeño Crab Cakes with Slaw and Salsa

By nancytripp

Ingredients

• 1 * 1 pound fresh crabmeat, picked over, patted dry
• 1 1/3 * 1 1/3 cups panko (Japanese breadcrumbs)*
• 2 * 2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)
• 1 1/2 * 1 1/2 teaspoons coarse kosher salt
• 4 * 4 large eggs, beaten to blend
• 1/4 * 1/4 cup canola oil or other vegetable oil
• 4 * 4 cups (about 6 ounces) coleslaw mix
• 2/3 * 2/3 cup purchased salsa
• 1/3 * 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.

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.

Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.