CRAB-BOIL SLIDERS WITH HOMEMADE COLESLAW

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Crab-Boil Sliders with Homemade Coleslaw image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h29m

Yield 12 servings

Number Of Ingredients 23

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
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

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.

Purai Lokal
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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
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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
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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
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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
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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
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These sliders were so easy to make and they were so delicious. I'll definitely be making them again and again.


Anita Mahipaul592
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I made these sliders for a potluck and they were a huge hit. Everyone loved them!


Hamza Abid shah
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I followed the recipe exactly and the sliders turned out perfectly. My family loved them!


Mustafizur Rahman
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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
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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
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These sliders were so easy to make and they turned out so delicious. I'll definitely be making them again.


Agyei Acheampong
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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
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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.