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Jalapeno Crab Cakes with Slaw and Salsa

See full recipe on: Epicurious



Ingredients

1 pound fresh crabmeat, picked over, patted dry
1 1/3 cups panko (japanese breadcrumbs)*
2 tablespoons chopped seeded jalapeno chiles (1 to 2 large)
1 1/2 teaspoons coarse kosher salt
4 large eggs, beaten to blend
1/4 cup canola oil or other vegetable oil
4 cups (about 6 ounces) coleslaw mix
2/3 cup purchased salsa
1/3 cup sour cream
Lime wedges

Nutrition 4 servings

Per Serving % Daily Value
Calories 443
Fat 24g 38%
Carbs 24g 8%
Protein 30g 60%
Fiber 2g 10%
Cholesterol 309mg 103%
Sodium 1,649mg 68%
     
Fat
Carbs
Protein

Preparation






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