Source: Eric Silverstein, The Peached Tortilla, Austin, Texas | Category: Entrees, Sauté/Stir-Frying

Crab Cake Sliders with Creamy Apple Coleslaw

These 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.

Crab Cake Sliders with Creamy Apple Coleslaw

Ingredients

  • Creamy Apple Coleslaw:
  • 4 cups shredded cabbage, shredded 1L
  • 1 cup shredded carrots 250 mL
  • 1 apple, thinly sliced into julienned strips
  • 2/3 cup canola mayonnaise 150 mL
  • 1 Tbsp rice vinegar 15 mL
  • 1 Tbsp granulated sugar 15 mL
  • 1/4 tsp salt 1 mL
  • 1/4 tsp pepper 1 mL
  • Sriracha Mayo:
  • 1/3 cup Sriracha 75 mL
  • 2/3 cup canola mayonnaise 150 mL
  • 1 tsp lemon juice 5 mL
  • Crab Cakes:
  • 1 lb crab meat 16 oz
  • 2 1/2 cups panko breadcrumbs 625 mL
  • 1 cup diced fire-roasted red peppers 250 mL
  • 1 cup chopped green onions 250 mL
  • 2 Tbsp Sriracha 30 mL
  • 1 cup canola mayonnaise 250 mL
  • 1/2 tsp salt 2 mL
  • 3 Tbsp canola oil 45 mL
  • Assembly
  • 8 Hawaiian sweet rolls
  • 2 cups purple cabbage, shredded

Instructions

  • To make Creamy Apple Coleslaw: In large bowl, combine all coleslaw ingredients. Refrigerate until ready to use.
  • To make Sriracha Mayo: In small bowl, combine mayo ingredients. Refrigerate until ready to use.
  • To make Crab Cakes:
  • 1. In a medium bowl, combine crab meat, 1½ cups (325 mL) panko, roasted red peppers, green onions, Sriracha, mayonnaise and salt together. Form crab cakes into 8 patties. Coat each patty in remaining panko.  
  • 2. 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.
  • 3. Lightly toast both sides of sweet rolls in oven or clean skillet. Top each sweet roll with one crab cake, 1/3 cup (75 mL) Creamy Apple Coleslaw, 2 Tbsp (30 mL) Sriracha mayo and 1/4  cup (60 mL) shredded purple cabbage. Serve with leftover Creamy Apple Coleslaw.

Yield

8 sandwiches

serving size

1 crab cake roll, 1/3 cup (75 mL) Creamy Apple Slaw, 2 Tbsp (30 mL) Sriracha mayo and 1/4 cup (60 mL) shredded purple cabbage.

nutritional analysis

Per Serving

Calories840
Total Fat54 g
Saturated Fat3 g
Cholesterol65 mg
Carbohydrates66 g
Fiber3 g
Sugars16 g
Protein22 g
Sodium1960 mg
Potassium281 mg