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 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']
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.
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.
Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
Available in the Asian foods section of some supermarkets and at Asian markets.
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