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Crab-Boil Sliders with Homemade Coleslaw

Crab-Boil Sliders with Homemade Coleslaw
YIELDS
12 servings

A little crabmeat, a little Andouille sausage and a homemade coleslaw mix make this recipe a special one.

Click here to watch how to make this recipe.

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Ingredients

Sliders

1
Tbsp extra-virgin olive oil
6
oz Andouille sausage, minced
1
cup finely diced celery
½
cup diced red onion
1
Tbsp finely diced Fresno chile (from about 1 small chile)
4
cloves garlic, minced
2 ½
tsp seafood seasoning
¼
cup white wine
2
large eggs
1
lb(s) jumbo lump crabmeat, picked through for shells and broken down into ½-inch pieces
½
cup panko breadcrumbs
12
brioche slider rolls, cut in half
4
Tbsp unsalted butter
Coleslaw, recipe follows

Coleslaw

½
cup mayonnaise
½
cup sour cream
2
Tbsp apple cider vinegar
1
tsp 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 onion, drained
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Directions

Notes

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

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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.

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