Charleston Crab Cake Sliders with Peach-Jalapeno Jelly

Ingredients:

Crab Cakes

  • 2 lbs special crab meat
  • 2 lbs claw crab meat
  • 2 cups mashed Idaho® potatoes
  • 4 tablespoons Old Bay seasoning
  • 2 tablespoons basil, fresh chopped
  • 2 tablespoons parsley, fresh chopped
  • 1/2 cup green peppers, small diced
  • 1 cup red peppers, small diced
  • 1 cup celery, minced
  • 1 cup onion, minced
  • 1 tablespoon lemon juice, fresh
  • 2 tablespoon hot sauce
  • 2 tablespoon Worcestershire sauce
  • 1 1/2 cup mayonnaise
  • 1/2 cup water
  • 4 cup panko crumbs


Jalapeno Jelly

  • 1/4 ounce pectin
  • 1 cup peaches, chopped
  • 2 teaspoons jalapeño, minced
  • 1/3 cup cider vinegar
  • 1 1/3 cup sugar

Directions:

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 & 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 minutes.
  2. Add pectin and continue to cook on low heat for 1 minute. Will develop sauce consistency. Keep warm.
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Yield: 42 - 2 oz. Cakes

Source:
Michael Carmel
Culinary Institute of Charleston

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