JALAPENO CRAB CAKES
                                                     WITH SLAW AND SALSA

                                            

  

                                                 4 SERVINGS. SERVE WITH WARM TORTILLAS

Ingredients:

1pound fresh crab meat. picked over and patted dry
1 1/3 cups panko (japanese breadcrumbs*)
2 tablespoons chopped seeded jalapenos chiles (1 to 2 large)
1 1/2 teaspoons course 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

Directions:

Lined rimmed baking sheet with waxed papers
Combine first 4 ingredients in a 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 into each skillet
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.

*Panko is a very fine breadcrumb made without crust. It absorbs less grease. Can be found in Asian markets or in some supermarkets.