Jalape O Crab Cakes With Slaw And Salsa Recipe

Ingredients

1 pound fresh crabmeat, picked over, patted dry

1 1/3 cups panko (Japanese breadcrumbs)*

2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)

1 1/2 teaspoons coarse kosher salt

4 large eggs, beaten to blend

1/4 cup canola oil or other vegetable oil

4 cups (about 6 ounces) coleslaw mix

2/3 cup purchased salsa

1/3 cup sour cream

Lime wedges

Preparation

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.