Crab Cake Tacos with Lime Cilantro Slaw & Tequila Jalapeno Cream

By ntimd8n

Ingredients

• Crab Cakes
• 2 T finely chopped green onion
• 2 T finely chopped red bell pepper
• 1 T chopped cilantro
• 4 T mayonnaise
• 2 T olive oil
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 T panko bread crumbs
• 1/2 lb Dungeness lump crab meat
• To cook the crab cakes
• 1/3 cup flour
• 1 egg
• 2 T milk
• 8 T panko bread crumbs
• 1/2 cup vegetable oil
• Cilantro Cabbage Slaw
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup fresh lime juice
• 1 T olive oil
• salt and pepper to taste
• Jalapeño Lime Crema
• 1 jalapeño pepper
• 1/4 cup sour cream or Mexican crema
• Juice of 1/2 lime
• 1 T lime zest
• salt and pepper to taste
• To Serve
• 4 corn tortillas, soft
• Lime wedges for serving

Details

Servings 4
Adapted from chefectomy.blogspot.com

Preparation

Step 1

Prepare the Crab Cakes
Mix all ingredients thoroughly, except the crab, in a medium bowl. Form crab mixture into 2 inch in diameter cakes that are 1 inch high. Place on a sheet pan or plate that is covered in wax paper and then cover crab cakes with plastic wrap. Chill in the refrigerator for 1 to 2 hours.

Make the Red Bell Pepper and Cabbage Cilantro Slaw
Add all ingredients to a bowl and mix lightly. Season with salt and pepper. Let stand at room temperature for up to one hour.

Make the Jalapeño Lime Crema
Roast the jalapeño directly over a gas flame until charred all over. Transfer the jalapeño to a small bowl, cover with plastic wrap and let cool. Peel, seed and coarsely chop the jalapeño. In a food processor, puree the sour cream and lime juice with the jalapeño until smooth. Mix in the lime zest. Season with salt and pepper. Transfer the crema to a small bowl and refrigerate.

Cook and Assemble the Crab Cake Tacos
Heat the oven to 200 degrees and place tortillas wrapped in foil on the middle rack. Place flour in one bowl, egg and milk beaten together in a second bowl and panko bread crumbs in a third bowl. Dip crab cakes in flour and dust of excess lightly. Dip crab cakes in egg wash covering them entirely while handling them gently. Brush off any excess egg wash and then cover the entire crab cake with panko bread crumbs.

Heat a non stick pan over medium high heat and add oil. Fry crab cakes for 8 minutes turning them over after 4 minutes. They should be golden and crisp. Place on paper towels and drain.

Place a corn tortilla on a plate. Cut one crab cake in half and place cut side in the middle of the tortilla so that when you fold it the flat edge of the cut cake will be at the bottom of the folded tortilla. Place 1/4 cup of the slaw on top. Drizzle with the jalapeño lime crema. Serve with lime wedges on the side.