Crab Cake Sliders
Ingredients
Crabcakes
-
1
lb
crab meat (jumbo lump or claw, wild-caught)
-
1
tablespoon
Italian parsley (finely chopped)
-
1
tablespoon
roasted red peppers (finely chopped, optional)
-
1
tablespoon
sweet onions (finely chopped)
-
¼
cup
seasoned bread crumbs
Imperial Sauce
-
½
cup
Hellman’s Mayonnaise
-
1
large
egg
-
1
tablespoon
sugar
-
1
teaspoon
Old Bay Seasoning
-
1
dash
Worcestershire sauce
-
1
squeeze
fresh lemon juice
Cole Slaw
-
1
small head
cabbage (cored and sliced thinly)
-
½
small
red pepper or carrot (sliced thinly and chopped)
-
1½
cups
mayonnaise
-
2
tablespoons
apple cider vinegar
-
¼
cup
sugar
-
1
teaspoon
sea salt (or to taste)
-
½
teaspoon
black pepper (or to taste)
Boardwalk Fries
-
2
large
potatoes (washed and cut into shoestring fries)
-
2
cups
vegetable oil (for frying)
-
to taste
Old Bay Seasoning
Instructions
- Combine crab meat, parsley, onion, and peppers in a bowl without breaking up the crab meat.
- In another bowl, mix mayonnaise, egg, sugar, Old Bay, Worcestershire sauce, and lemon juice.
- Gently combine the imperial sauce with the crab mixture and add the bread crumbs, letting it sit for about 10 minutes.
- Form the mixture into 8 small crab cakes.
- If frying, coat crab cakes in panko bread crumbs and sauté in olive oil until golden brown, then bake at 350°F for 15 minutes.
- For the coleslaw, mix mayonnaise, sugar, vinegar, salt, and pepper, then combine with cabbage and red pepper, refrigerating until needed.
- For the fries, soak cut potatoes in cold water, then dry and fry in heated oil until golden brown, then re-fry for crispiness.
- Assemble the sliders by placing a crab cake on a bun and topping with fries and coleslaw.
Nutrition Facts (estimated)
Servings
8
Calories
569
Total fat
43g
Total carbohydrates
30g
Total protein
16g
Sodium
1235mg
Cholesterol
68mg
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