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

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.