Vasa Crab Cakes with Jalapeño-Tomato Jam - TASTE of the Seacoast

Ingredients

• 12 cups diced fresh tomatoes
• 2 cups minced jalapeño chili peppers (seeds removed)
• 2 cups finely diced red onions
• 2 cups apple cider vinegar
• 3 cups sugar
• 2 tablespoons chopped garlic
• 1 tablespoon kosher salt, or to taste
• juice of 5 limes
• ½ cup chopped cilantro
• ½ cup diagonally sliced scallions
• 2 cups mayonnaise
• 1 medium red bell pepper, minced
• 1 jalapeño chili pepper, seeded and minced
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• 2 tablespoons sriracha sauce
• ¼ cup chopped cilantro
• ¼ cup chopped scallions
• grated zest of 2 limes
• salt to taste
• freshly ground black pepper to taste
• 2 pounds super lump crab meat
• 2 cups panko bread crumbs, plus additional for coating
• 2 tablespoons vegetable oil, or more as needed