Jalapeño Crab Cakes with Slaw and Salsa

Name: Jalapeño Crab Cakes with Slaw and Salsa
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

By Jill Silverman HoughPhotography by Elinor Carucci

April 15, 2009

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Recipe notes