Best 4 JalapeÑo Crab Cakes With Slaw And Salsa Recipes

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.
• Available in the Asian foods section of some supermarkets and at Asian markets.

SPICY JALAPENO CRAB CAKES

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.

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.