Jalapeño Crab Cakes With Slaw And Salsa
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
58
Spice
43
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Line rimmed baking sheet with waxed paper
2
Combine first 4 ingredients in large bowl
3
Stir in eggs
4
Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick
5
Arrange cakes on prepared sheet
6
Heat 2 tablespoons oil in each of 2 medium skillets over medium heat
7
Add 4 cakes to each
8
Cook until golden brown and cooked through, about 4 minutes per side
9
Mound slaw mix on 4 plates
10
Top each serving with 2 cakes
11
Serve with salsa, sour cream, and lime wedges
12
Available in the Asian foods section of some supermarkets and at Asian markets
13
Line rimmed baking sheet with waxed paper
14
Combine first 4 ingredients in large bowl
15
Stir in eggs
16
Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick
17
Arrange cakes on prepared sheet
18
Heat 2 tablespoons oil in each of 2 medium skillets over medium heat
19
Add 4 cakes to each
20
Cook until golden brown and cooked through, about 4 minutes per side
21
Mound slaw mix on 4 plates
22
Top each serving with 2 cakes
23
Serve with salsa, sour cream, and lime wedges
24
Available in the Asian foods section of some supermarkets and at Asian markets
25
Available in the Asian foods section of some supermarkets and at Asian markets