Charleston Crab Cake Sliders with Peach-Jalapeno Jelly

Ingredients

• 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
• ½ 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
• 1½ cup mayonnaise
• ½ cup water
• 4 cup panko crumbs

• ¼ ounce pectin
• 1 cup peaches, chopped
• 2 teaspoons jalapeno, minced
• ⅓ cup cider vinegar
• 1⅓ cup sugar

Directions

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.

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.