Carolina Crab Cake Sliders with Smoky Coleslaw and Spicy Remoulade

Allergens

Shellfish, Eggs, Wheat

Ingredients

• 1 lb lump crab meat
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 1/4 cup mayonnaise
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onions
• 1 tablespoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• Salt and pepper, to taste
• 8 slider buns
• 2 cups shredded cabbage, for the coleslaw
• 1/4 cup mayonnaise, for the coleslaw
• 2 tablespoons apple cider vinegar, for the coleslaw
• 1 teaspoon sugar, for the coleslaw
• 1/2 cup spicy remoulade sauce

Instructions

1. In a large bowl, gently mix together crab meat, panko breadcrumbs, eggs, mayonnaise, red bell pepper, green onions, Old Bay seasoning, Worcestershire sauce, hot sauce, salt, and pepper until just combined. Form into 8 small patties.
2. Preheat a grill or grill pan to medium high heat. Grill crab cakes for 3 4 minutes per side or until golden brown and cooked through. Remove from heat and set aside.
3. In a separate bowl, mix together shredded cabbage, mayonnaise, apple cider vinegar, sugar, and salt to taste. Set aside.
4. To assemble sliders, place crab cake on the bottom half of each bun, then top with a dollop of spicy remoulade sauce, smoky coleslaw, and the top half of the bun.
5. Prep: 15 min, Cook: 6 8 min, Total: 20 25 min

Chef’s Insight

To add extra smokiness, grill the buns before assembling the sliders.

Notes

Feel free to adjust the seasonings to suit your taste.