Crab Cakes with Habanero Slaw

This was my first time making crab cakes! I researched a couple of recipes, then added my own touch of flavors! I am in love!!! LOL!

Yields 8 small cakes or 6 medium ones

Ingredients

For Crab Cakes
1½ pounds crab meat
16 saltines, crushed
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
3 tablespoons finely chopped green onion (green part only)
1 small jalapeno, finely diced
Zest of 1 lemon
1 teaspoon Tajin (chile limon powder)
2 tablespoons canola oil
1 egg
Salt and fresh ground pepper
Olive oil for frying

For Slaw with Habanero Pepper
4 cups finely shredded green cabbage
½ cup shredded carrots
¼ cup radishes, cut into matchsticks
¼ cup finely chopped green onions
1 habanero, finely minced (remove seeds)
1/3 cup rice wine vinegar
Juice of 1 key lime
1 teaspoon Tajin, chile limon powder
1 teaspoon sugar
2 tablespoons canola oil
Salt and fresh cracked pepper

For Chipotle Mayonnaise
1 cup light mayonnaise
1 chipotle in adobo
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons canola oil
½ teaspoon smoked paprika
Salt and fresh cracked pepper

Directions

1. In a large bowl, combine all of the ingredients for crab cakes, stir well to combine. You can make 8 small crab cakes or 6 medium crab cakes. Set on a plate, cover with plastic wrap and refrigerate for about 30 minutes.
2. In small bowl combine the rice wine vinegar, key lime juice, chile limon powder, sugar, salt and pepper. Whisk in the oil until well combined, set aside. Combine all the veggies and habanero for slaw in a large bowl, cover and keep chilled. Add the dressing 20 minutes before serving.
3. In a mini chopper or blender combine all of the ingredients to make the chipotle mayonnaise, blend until smooth, taste for salt. If it gets stuck during blending, add a tiny bit more oil, or water. Transfer to small bowl, cover and keep chilled.
4. Preheat oven to 350º F. Heat about ¼ cup olive oil to medium heat in a large saute pan. Remove the crab cakes from refrigerator. Carefully transfer the cakes (4 at a time) to hot oil. Cook for 2 minutes per side, until golden brown. Transfer to baking sheet and continue cooking the rest of crab cakes. Once all done, bake in the preheated oven for 10 minutes.
5. I like to top the crab cakes with the chipotle mayonnaise and garnish with lemon wedges, chopped cilantro and fresh jalapeno. Serve with slaw or your favorite side dishes. 

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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