Crab-Boil Sliders with Homemade Coleslaw

Total Time:
2 hr 29 min
Prep:
55 min
Inactive:
1 hr 10 min
Cook:
24 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces andouille sausage, minced
  • 1 cup finely diced celery
  • 1/2 cup finely diced red onion
  • 1 tablespoon finely diced Fresno chile (from about 1 small chile)
  • 4 cloves garlic, minced
  • 2 1/2 teaspoons seafood seasoning
  • 1/4 cup white wine
  • 2 large eggs
  • 1 pound jumbo lump crabmeat, picked through for shells and broken down into 1/2-inch pieces
  • 1/2 cup panko breadcrumbs
  • 12 brioche slider rolls, cut in half
  • 4 tablespoons unsalted butter
  • Coleslaw, recipe follows
  • Coleslaw:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon seafood seasoning
  • Kosher salt and freshly ground black pepper
  • 3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots)
  • 1 cup canned yellow corn, drained
Directions
  • Heat the oil in a medium saute pan over medium-high heat. Add the andouille, celery, red onion and Fresno chile and cook until softened and any liquid is evaporated, 8 to 10 minutes. Add the garlic and seafood seasoning. Cook until the garlic is cooked through and the seafood seasoning toasts slightly, about 2 minutes. Add the white wine and cook until the wine is completely reduced, 4 to 6 minutes. Remove from the heat and set aside to cool completely, about 10 minutes.

  • Beat the eggs in a large mixing bowl. Add the crabmeat, breadcrumbs and cooled andouille mixture. Toss to combine; the mixture should hold together when you squeeze it. Using a 1/4 cup measure, form the crab mixture into crab cakes using the size of your slider bun as a guide for width. Transfer the formed cakes to a baking sheet. Refrigerate the crab cakes 1 hour.

  • In a large saute pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed.

  • Serve each crab cake on a toasted slider bun topped with the Coleslaw.

Coleslaw:
  • Whisk together the mayonnaise, sour cream, vinegar, seafood seasoning and 1/4 teaspoon salt in a large bowl. Add the coleslaw mix and corn and toss to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.

  • Yield: About 4 1/2 cups

  • Special equipment: a large saute pan or a double-burner griddle


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