Crab Cake Sliders with Creamy Apple Coleslaw
Courtesy of CanolaInfo
Servings: 8
Prep Time: 25 Min.
Cook Time: 5 Min.
Prep Time: 25 Min.
Cook Time: 5 Min.
What you need:
Creamy Apple Coleslaw:
* 4 c. shredded cabbage (1L)
* 1 c. shredded carrots (250 mL)
* 1 apple, thinly sliced into julienned strips
* 2/3 c. 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 c. Sriracha (75 mL)
* 2/3 c. canola mayonnaise (150 mL)
* 1 tsp. lemon juice (5 mL)
Crab Cakes:
* 1 lb. crab meat 16 oz
* 2-1/2 c. panko breadcrumbs (625 mL)
* 1 c. diced fire-roasted red peppers (250 mL)
* 1 c. chopped green onions (250 mL)
* 2 Tbsp. Sriracha (30 mL)
* 1 c. canola mayonnaise (250 mL)
* 1/2 tsp. salt (2 mL)
* 3 Tbsp. canola oil (45 mL)
* 8 Hawaiian sweet rolls
* 2 c. purple cabbage, shredded
* 4 c. shredded cabbage (1L)
* 1 c. shredded carrots (250 mL)
* 1 apple, thinly sliced into julienned strips
* 2/3 c. 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 c. Sriracha (75 mL)
* 2/3 c. canola mayonnaise (150 mL)
* 1 tsp. lemon juice (5 mL)
Crab Cakes:
* 1 lb. crab meat 16 oz
* 2-1/2 c. panko breadcrumbs (625 mL)
* 1 c. diced fire-roasted red peppers (250 mL)
* 1 c. chopped green onions (250 mL)
* 2 Tbsp. Sriracha (30 mL)
* 1 c. canola mayonnaise (250 mL)
* 1/2 tsp. salt (2 mL)
* 3 Tbsp. canola oil (45 mL)
* 8 Hawaiian sweet rolls
* 2 c. purple cabbage, shredded
What to do:
1. To make Creamy Apple Coleslaw: In large bowl, combine all coleslaw ingredients. Refrigerate until ready to use.
2. To make Sriracha Mayo: In small bowl, combine mayo ingredients. Refrigerate until ready to use.
3. To make Crab Cakes: In a medium bowl, combine crab meat, 1 1/2 c. (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.
4. In cast-iron skillet, heat canola oil over medium heat. Sauté crab cakes 3 min., then flip over for additional 2 min. Crab cakes should be light brown.
5. Lightly toast both sides of sweet rolls in oven or clean skillet. Top each sweet roll with one crab cake, 1/3 c. (75 mL) Creamy Apple Coleslaw, 2 Tbsp. (30 mL) Sriracha mayo and 1/4 c. (60 mL) shredded purple cabbage. Serve with leftover Creamy Apple Coleslaw.
* Recipe courtesy of CanolaInfo and Eric Silverstein, The Peached Tortilla, Austin, Texas
2. To make Sriracha Mayo: In small bowl, combine mayo ingredients. Refrigerate until ready to use.
3. To make Crab Cakes: In a medium bowl, combine crab meat, 1 1/2 c. (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.
4. In cast-iron skillet, heat canola oil over medium heat. Sauté crab cakes 3 min., then flip over for additional 2 min. Crab cakes should be light brown.
5. Lightly toast both sides of sweet rolls in oven or clean skillet. Top each sweet roll with one crab cake, 1/3 c. (75 mL) Creamy Apple Coleslaw, 2 Tbsp. (30 mL) Sriracha mayo and 1/4 c. (60 mL) shredded purple cabbage. Serve with leftover Creamy Apple Coleslaw.
* Recipe courtesy of CanolaInfo and Eric Silverstein, The Peached Tortilla, Austin, Texas
Nutritional information:
Calories: 840; Total Fat: 54g; Saturated Fat: 3g; Cholesterol: 65mg; Total Carbs: 66g; Fiber: 3g; Sugar: 16g; Protein: 22g; Sodium: 1960mg; Potassium: 281mg;