CRAB-BOIL SLIDERS WITH HOMEMADE COLESLAW
Provided by Valerie Bertinelli
Categories main-dish
Time 2h29m
Yield 12 servings
Number Of Ingredients 23
Steps:
- 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.
- 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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Purai Lokal
[email protected]I loved these sliders! The crab cakes were perfectly cooked and the coleslaw was creamy and tangy. I'll definitely be making them again.
Vincent Joshuah
[email protected]These sliders were delicious, but they were a bit too spicy for my taste. Next time, I'll use less Old Bay seasoning.
Warona Mokgatlhe
[email protected]I'm definitely going to try making these sliders again. They were so easy to make and they were a huge hit with my family.
Damil Ail
[email protected]These sliders were a bit too messy to eat, but they were still worth it. The crab cakes were so flavorful and the coleslaw was the perfect complement.
HITLER GAMING
[email protected]I'm not a huge fan of crab, but I really enjoyed these sliders. The crab cakes were perfectly cooked and the coleslaw was creamy and tangy.
Michael Gass
[email protected]These sliders were so easy to make and they were so delicious. I'll definitely be making them again and again.
Anita Mahipaul592
[email protected]I made these sliders for a potluck and they were a huge hit. Everyone loved them!
Hamza Abid shah
[email protected]I followed the recipe exactly and the sliders turned out perfectly. My family loved them!
Mustafizur Rahman
[email protected]These sliders were a bit too messy to eat, but they were still delicious. I'd recommend using a fork and knife to eat them.
beauty of Pakistan TV
[email protected]The crab cakes were a bit too spicy for my taste, but the coleslaw was amazing. I'll definitely be making the coleslaw again.
Tayyab Barkat
[email protected]These sliders were so easy to make and they turned out so delicious. I'll definitely be making them again.
Agyei Acheampong
[email protected]I'm not a huge fan of seafood, but even I loved these sliders. The crab cakes were perfectly cooked and the coleslaw was creamy and tangy.
HUNNY Tanoli
[email protected]These crab boil sliders were a huge hit at my last party! The homemade coleslaw was the perfect complement to the rich and flavorful crab cakes.