Jalapeño Crab Cakes with Slaw and Salsa

Ingredients for Jalapeño Crab Cakes with Slaw and Salsa

• 450g fresh crabmeat, picked over, patted dry

• 150g panko (Japanese breadcrumbs)*

• 2 tablespoons chopped seeded jalapeño chillies (1 to 2 large)

• 1 1/2 teaspoons coarse kosher salt

• 4 large eggs, beaten to blend

• 60ml canola oil or other vegetable oil

• 4 cups (about 170g ) coleslaw mix

• 2/3 cup purchased salsa

• 80ml soured cream

• Lime wedges

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, soured cream, and lime wedges.

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

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.