Jalapeño Crab Cakes with Slaw and Salsa

Name: Jalapeño Crab Cakes with Slaw and Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters canola oil or other vegetable oil; 2 teaspoons coarse kosher salt; 170 grams cups (about coleslaw mix; 454 grams fresh crabmeat, picked over, patted dry; 4 larges eggs, beaten to blend; 2 Tbsps chopped seeded jalapeño chiles (1 to 2 large); 4 servings Lime wedges; 315 milliliters panko (Japanese breadcrumbs); 158 milliliters purchased salsa; 79 milliliters sour cream

The recipe Jalapeño Crab Cakes with Slaw and Salsan is ready in around 15 minutes and is definitely a super pescatarian option for lovers of Mexican food. This hor d'oeuvre has 425 calories, 31g of protein, and 24g of fat per serving. This recipe serves 4. Head to the store and pick up lime wedges, panko, coleslaw mix, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Line rimmed baking sheet with waxedpaper.

Equipment you will use

Baking Sheet

Combine first 4 ingredients in largebowl. Stir in eggs. Using moist hands, shapemixture into 8 cakes, each about 3/4 inchthick. Arrange cakes on prepared sheet.

Ingredients you will need

Egg

Heat 2 tablespoons oil in each of 2medium skillets over medium heat.

Ingredients you will need

Cooking Oil

Add 4cakes to each. Cook until golden brown andcooked through, about 4 minutes per side.

Mound slaw mix on 4 plates. Top eachserving with 2 cakes.

Ingredients you will need

Coleslaw Mix

Serve with salsa, sourcream, and lime wedges.

Ingredients you will need

Lime Wedge

Salsa

* Available in the Asian foods section of somesupermarkets and at Asian markets.

Equipment

Baking Sheet

Ingredients

Servings:

59milliliters

canola oil or other vegetable oil 2teaspoons

coarse kosher salt 170grams

cups (about coleslaw mix 454grams

fresh crabmeat, picked over, patted dry 4larges

eggs, beaten to blend 2Tbsps

chopped seeded jalapeño chiles (1 to 2 large)4servings

Lime wedges 315milliliters

panko (Japanese breadcrumbs)158milliliters

purchased salsa 79milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.