Crab-Boil Sliders with Homemade Coleslaw Recipe

Crab-Boil Sliders with Homemade Coleslaw

• Level: Easy
• Yield: 12 servings
• Nutritional Analysis Per Serving Serving Size 1 of 12 servings Calories 429 Total Fat 22 g Saturated Fat 7 g Carbohydrates 40 g Dietary Fiber 3 g Sugar 4 g Protein 17 g Cholesterol 95 mg Sodium 769 mg
• Total: 2 hr 29 min (includes cooling and chilling)
• Active: 55 min

• 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

Coleslaw:

• 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
• 3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots)
• 1 cup canned yellow corn, drained

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.Special equipment:

• a large saute pan or a double-burner griddle

1. Heat the oil in a medium saut pan over medium-high heat. Add the andouille sausage, celery, red onion, and Fresno chile. Saut until softened and any liquid evaporates, about 8-10 minutes. Stir in garlic and seafood seasoning, cooking until fragrant and toasted, about 2 minutes. Deglaze with white wine and reduce fully, 4-6 minutes. Cool completely, about 10 minutes.
2. In a large bowl, whisk eggs. Gently fold in crabmeat, panko, and cooled sausage mixture until it holds together. Scoop 1/4-cup portions into patties sized for slider buns. Chill on a baking sheet for 1 hour to firm up.
3. Toast brioche slider buns until golden, 2-3 minutes. In the same pan, melt 2 tablespoons butter and cook crab patties in batches until crispy and golden on both sides, about 2 minutes per side, adding more butter as needed.
4. Assemble sliders with a warm crab patty on each toasted bun, piled high with creamy homemade coleslaw for the ultimate bite.

Coleslaw:

• Yield: About 4 1/2 cups

1. Whisk mayonnaise, sour cream, apple cider vinegar, seafood seasoning, and 1/4 teaspoon salt in a large bowl. Toss in coleslaw mix and corn until evenly coated. Season with salt and pepper. Cover and chill for vibrant flavors.

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