When Nathan Turner and designer Jeffrey Alan Marks team up in the kitchen, it's a given that these two SoCal boys cook up a coastal meal inspired by the sunny beaches of their home state. All bets are off when Jeffrey throws a handful of extra jalapenos into the dish because he wants more green in the bowl. Spoken like a true designer!
CRAB CAKE SLIDERS
1 pound fresh crabmeat, picked over, patted dry
1⅓ cups panko (Japanese breadcrumbs)
2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)
1½ teaspoons coarse kosher salt
4 large eggs, beaten to blend
¼ cup canola oil or other vegetable oil
4 cups (about 6 ounces) coleslaw mix
⅔ cup purchased salsa
⅓ cup sour cream
lime wedges
PREPARATION
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 ¾ 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.
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