Photo: David Holifield
Jalapeño Crab Cakes with Slaw and Salsa
10 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
785
Calories
38g
Protein
21g
Fat
110g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound fresh crabmeat, picked over, patted dry
- 1 1/3 cups panko (Japanese breadcrumbs)*
- 2 tablespoons chopped seeded jalapeño 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes