Loading Video...

Crab-Boil Sliders with Homemade Coleslaw

Save Recipe
  • Level: Easy
  • Total: 2 hr 29 min (includes cooling and chilling)
  • Active: 55 min
  • Yield: 12 servings
Share This Recipe


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


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

Kosher salt and freshly ground black pepper 

3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots)

3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots) 

1 cup canned yellow corn, drained


Special equipment:
a large saute pan or a double-burner griddle
  1. 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.
  2. 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.
  3. 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.
  4. Serve each crab cake on a toasted slider bun topped with the Coleslaw.


Yield: About 4 1/2 cups
  1. 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.