Best 4 Jalapeño Crab Cakes With Slaw And Salsa Recipes
**Jalapeño Crab Cakes with Slaw and Salsa: A Symphony of Flavors**
Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the bold heat of jalapeños with the delicate sweetness of crab. Our Jalapeño Crab Cakes recipe is a delectable combination of fresh crab meat, aromatic herbs, and a touch of spice, perfectly complemented by a refreshing slaw and a zesty salsa. This recipe is not just a meal; it's an explosion of flavors and textures that will leave you craving more. Embark on this culinary journey and discover the perfect balance of flavors in every bite of our Jalapeño Crab Cakes, accompanied by the vibrant slaw and salsa.
JALAPEñO CRAB CAKES WITH SLAW AND SALSA
Provided by Jill Silverman Hough
Categories Bake Quick & Easy High Fiber Dinner Crab Cabbage Jalapeño Bon Appétit Pescatarian
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
- Available in the Asian foods section of some supermarkets and at Asian markets.
SPICY JALAPENO CRAB CAKES
This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.
Provided by Gay Gilmore
Categories Crab
Time 30m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Butter or canola oil for frying cakes.
- Squeeze all excess liquid from crab.
- Mix rest of ingredients together, up to bread crumbs.
- Add to crab, mix gently.
- Add bread crumbs and mix.
- Add a bit more bread crumbs to form cakes of whatever size you like.
- Fry small cakes for a few minutes until brown on each side.
- Drain on paper towels.
- If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
- Flip cakes and bake another 5 minutes until center of cakes is hot.
- Crab cakes can be held in a warm oven for about an hour if needed.
Nutrition Facts : Calories 72.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 34, Sodium 183.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 6.1
MINI CRAB CAKES WITH MANGO SALSA
Steps:
- For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
- Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
- Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
- For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
- For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
- Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.
JALAPEÑO CRAB CAKES WITH SLAW AND SALSA
Steps:
- 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. 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. Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
Tips:
- For a spicier crab cake, use more jalapeños or add a pinch of cayenne pepper.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Be sure to drain the crab meat well before adding it to the mixture, or the crab cakes will be too wet.
- Gently fold the ingredients together. Overmixing will make the crab cakes tough.
- Form the crab cakes into patties that are about 2 inches in diameter and 1/2 inch thick.
- Pan-fry the crab cakes over medium heat until they are golden brown and cooked through, about 3-4 minutes per side.
- Serve the crab cakes with slaw and salsa, or your favorite dipping sauce.
Conclusion:
These jalapeño crab cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a casual get-together. Serve them with slaw and salsa, or your favorite dipping sauce. Enjoy!
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