Recipe information
Yield
4 Servings
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
Need to make a substitution?
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.
Step 2
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.
Step 3
Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.