Jalapeño Crab Cakes With Slaw And Salsa

• 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

1. 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.
2. 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.
3. Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.

fresh crabmeat, jalapeno chiles, coarse kosher salt, eggs, canola oil, coleslaw mix, purchased salsa, sour cream, wedges

Taken from www.epicurious.com/recipes/food/views/jalapeno-crab-cakes-with-slaw-and-salsa-353395 (may not work)