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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.

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 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 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 mayonnaise
1/2 teaspoon salt
3 tablespoons light olive 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 light olive 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.