Best 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 FRESH SALSA

Steps:

• Directions
• In a small bowl combine all of the salsa ingredients together. Stir well and set aside.
• To make crab cakes, mix together crab meat, jalapeño, breadcrumbs, cilantro, mustard, sour cream, salt, and egg in a large bowl.
• Using a well packed ¼ cup measure of crab mixture per cake. Shape into 8 cakes.
• Heat olive oil in large non-stick skillet over medium heat. Once pan is hot, gently place cakes in oil.
• Cook until cakes are golden brown and heated throughout, approximately 3-4 minutes per side.
• Serve accompanied with 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.

CRAB CAKES WITH FRESH MANGO-PEACH SALSA

Steps:

• Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
• Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
• Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
• Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
• Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
• Serve on top of or alongside chilled salsa.