Crab Cake Sliders with Creamy Apple Coleslaw
INGRÉDIENTS
- Creamy Apple Coleslaw:
- 4 cups shredded cabbage, shredded 1L
- 1 cup shredded carrots 250 mL
- 1 apple, thinly sliced into julienned strips
- 2/3 cup 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 cup Sriracha 75 mL
- 2/3 cup canola mayonnaise 150 mL
- 1 tsp lemon juice 5 mL
- Crab Cakes:
- 1 lb crab meat 16 oz
- 2 1/2 cups panko breadcrumbs 625 mL
- 1 cup diced fire-roasted red peppers 250 mL
- 1 cup chopped green onions 250 mL
- 2 Tbsp Sriracha 30 mL
- 1 cup canola mayonnaise 250 mL
- 1/2 tsp salt 2 mL
- 3 Tbsp canola oil 45 mL
- Assembly
- 8 Hawaiian sweet rolls
- 2 cups purple cabbage, shredded
PRÉPARATION
- To make Creamy Apple Coleslaw: In large bowl, combine all coleslaw ingredients. Refrigerate until ready to use.
- To make Sriracha Mayo: In small bowl, combine mayo ingredients. Refrigerate until ready to use.
- To make Crab Cakes:
- 1. In a medium bowl, combine crab meat, 1½ cups (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.
- 2. In cast-iron skillet, heat canola oil over medium heat. Sauté crab cakes 3 minutes, then flip over for additional 2 minutes. Crab cakes should be light brown.
- 3. Lightly toast both sides of sweet rolls in oven or clean skillet. Top each sweet roll with one crab cake, 1/3 cup (75 mL) Creamy Apple Coleslaw, 2 Tbsp (30 mL) Sriracha mayo and 1/4 cup (60 mL) shredded purple cabbage. Serve with leftover Creamy Apple Coleslaw.
RENDEMENT
8 sandwiches
PORTION
1 crab cake roll, 1/3 cup (75 mL) Creamy Apple Slaw, 2 Tbsp (30 mL) Sriracha mayo and 1/4 cup (60 mL) shredded purple cabbage.
VALEUR NUTRITIVE
Per Serving
| Calories | 840 |
| Lipides | 54 g |
| Gras saturés | 3 g |
| Cholestérol | 65 mg |
| Glucides | 66 g |
| Fibres | 3 g |
| Sucres | 16 g |
| Protéines | 22 g |
| Sodium | 1960 mg |
| Potassium | 281 mg |
