Spicy Crab Cakes
By LisaMK
This recipe is from bon appetit. Works great as outdoor small entrees for a get-together. Can adjust level of spicy with size and number of jalapenos. Serve with your favorite slaw recipe.
Ingredients
- 1 lb fresh crabmeat, patted dry
- 1 1/3 cups panko crumbs
- 1 large jalapeno, seeded and chopped thoroughly
- 2 tsp sea salt
- 4 eggs. slightly beaten
- 1/4 cup canola or sunflower
- 1/3 cup sour cream
- lime wedges or one lime
Details
Servings 4
Preparation time 5mins
Cooking time 15mins
Preparation
Step 1
Line a rimmed baking sheet with parchment paper. Combine crabmeat, panko crumbs, jalapeno, and salt in bowl. Stir in eggs. Shape mixture into small round cakes (for small entree) or 8 cakes (as main entree). Arrange them on prepared sheet.
Heat evoo in large skilled. Add cakes and cook until golden brown and cooked thoroughly, roughly 4 minutes per side for larger cakes (less for smaller cakes.)
Remove from skillet and place on paper towel-lined platter.
Serve with your slaw mix, salsa or sour cream and lime wedges.
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