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Charleston Crab Cake Sliders with Peach-Jalapeno Jelly
Courtesy of Idaho Potato Commission
Servings: 42
Prep Time: 30 Min.
Cook Time: 25 MIn.
What you need:
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Crab Cakes:
2 lb. special crab meat
2 lb. claw crab meat
2 c. mashed Idaho® potatoes
4 Tbsp. OLD BAY® seasoning
2 Tbsp. fresh basil, chopped
2 Tbsp. parsley, fresh, chopped
1/2 c. green peppers, small diced
1 c. red pepper, small diced
1 c. celery, minced
1 c. onion, minced
1 Tbsp. fresh lemon juice
2 Tbsp. hot sauce
2 Tbsp. Worcestershire sauce
1-1/2 c. mayonnaise
1/2 c. water
4 c. panko (Japanese breadcrumbs)

Jalapeno Jelly:
1/4 oz. pectin
1 c. peaches, chopped
2 tsp. jalapeno, minced
1/3 c. cider vinegar
1-1/3 c. sugar
What to do:
Crab Cakes:
1. Pick through the crab meat extremely well, leaving no shell.
2. Combine the rest of the ingredients in a large bowl and mix very well.
3. Add the crab last and just fold in trying not to break up lumps of crab.
4. Make a patty in your hand to check consistency. If it does not hold together add more mashed potato. If too thick add more water.
5. Adjust with salt and pepper as needed.
6. Pan fry on griddle or in a sauté pan. Lightly brown on both sides and serve with assorted sauces: roast garlic aioli, jalapeño jelly, lemon-aioli or beurre blanc.
7. Serve on Potato Roll.

Jalapeno Jelly:
1. Bring all ingredients to a boil except pectin. Boil 10 min.
2. Add pectin and continue to cook on low heat for 1 min. Will develop sauce consistency. Keep warm.

Recipe courtesy of Michael Carmel, Chef, Culinary Institute of Charleston
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