Jalapeño Crab Cakes with Slaw and Salsa

Ingredients

• 0.3 cup canola oil 
• 1.5 teaspoons coarse kosher salt 
• 6 ounces coleslaw mix 
• 1 pound crab meat fresh dry picked over
• 4 large eggs beaten to blend
• 2 tablespoons jalapeño chiles seeded chopped (1 to 2 large)
• 4 servings lime wedges 
• 1.3 cups panko bread crumbs (Japanese breadcrumbs)
• 0.7 cup purchased salsa 
• 0.3 cup cup heavy whipping cream sour

Equipment

• baking sheet

Directions

1. Line rimmed baking sheet with waxedpaper.
2. Combine first 4 ingredients in largebowl. Stir in eggs. Using moist hands, shapemixture into 8 cakes, each about 3/4 inchthick. Arrange cakes on prepared sheet.
3. Heat 2 tablespoons oil in each of 2medium skillets over medium heat.
4. Add 4cakes to each. Cook until golden brown andcooked through, about 4 minutes per side.
5. Mound slaw mix on 4 plates. Top eachserving with 2 cakes.
6. Serve with salsa, sourcream, and lime wedges.
7. * Available in the Asian foods section of somesupermarkets and at Asian markets.