Charleston Crab Cake Sliders with Peach-Jalapeno Jelly

Charleston Crab Cake Sliders with Peach-Jalapeno Jelly

Michael Carmel
Culinary Institute of Charleston

Yield: 42 - 2 oz. Cakes


Crab Cakes

Jalapeno Jelly


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.