Crab-Boil Sliders with Homemade Coleslaw
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 429
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 17
- Cholesterol
- 95
- Sodium
- 769
- Total: 2 hr 29 min (includes cooling and chilling)
- Active: 55 min
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
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
Directions
Special equipment:
a large saute pan or a double-burner griddle- 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.