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Crab Cake Sliders with Creamy Apple Coleslaw

Crab Cake Sliders with Creamy Apple ColeslawThese unique sliders feature spicy crab cakes, which are cooled by an apple-based coleslaw. Layers of flavor come from rice vinegar, Sriracha (Thai hot sauce) and fire-roasted red peppers. Both canola oil and canola mayonnaise are used to lighten the textures of the three recipe components. Created by Chef Eric Silverstein of The Peached Tortilla, Austin, Texas.

Recipe Ingredients:

Creamy Apple Coleslaw:
4 cups shredded cabbage, shredded
1 cup shredded carrots
1 apple, thinly sliced into julienned strips
2/3 cup canola mayonnaise
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Sriracha Mayo:
1/3 cup Sriracha
2/3 cup canola mayonnaise
1 teaspoon lemon juice

Crab Cakes:
1 pound crab meat
2 1/2 cups panko bread crumbs - divided use
1 cup diced fire-roasted red peppers
1 cup chopped green onions
2 tablespoons Sriracha
1 cup canola mayonnaise
1/2 teaspoon salt
3 tablespoons canola oil

8 Hawaiian sweet rolls
2 cups purple cabbage, shredded

Cooking Directions:

  1. For Creamy Apple Coleslaw: In large bowl, combine all coleslaw ingredients. Refrigerate until ready to use.
  2. For Sriracha Mayo: In small bowl, combine mayo ingredients. Refrigerate until ready to use.
  3. For Crab Cakes: In a medium bowl, combine crab meat, 1 1/2 cups panko, roasted red peppers, green onions, Sriracha, mayonnaise and salt together. Form crab cakes into 8 patties. Coat each patty in remaining panko.
  4. In cast-iron skillet, heat canola oil over medium heat. Sauté crab cakes 3 minutes, then flip over for additional 2 minutes. Crab cakes should be light brown.
  5. To Assemble: Lightly toast both sides of sweet rolls in oven or clean skillet. Top each sweet roll with one crab cake, 1/3 cup Creamy Apple Coleslaw, 2 tablespoons Sriracha mayo and 1/4 cup shredded purple cabbage. Serve with remaining Creamy Apple Coleslaw.

Makes 8 sandwiches. Serving size: 1 crab cake roll, 1/3 cup Creamy Apple Slaw, 2 tablespoons Sriracha mayo and 1/4 cup shredded purple cabbage.

Nutritional Information Per Serving (1/8 of recipe): Calories 840; Total Fat: 54g; Saturated Fat: 3g; Cholesterol: 65mg; Sodium: 1960mg; Potassium: 281mg; Carbohydrates: 66g; Fiber: 3g; Sugars: 16g; Protein: 22g.

Recipe and photograph courtesy of CanolaInfo.