Crab Cake Sliders with Creamy Apple Coleslaw
Courtesy of CanolaInfo 8 Servings • 25 Min. Prep Time • 5 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
Nutrition:
Calories: 840; Total Fat: 54g; Saturated Fat: 3g; Cholesterol: 65mg; Total Carbs: 66g; Fiber: 3g; Sugar: 16g; Protein: 22g; Sodium: 1960mg; Potassium: 281mg;