As soon as I get my kitchen back, I’m trying this one. Slaw for sure.
Crab-Boil Sliders with Homemade Coleslaw
Recipe courtesy of Valerie Bertinelli
http://www.foodnetwork.com/recipes/valerie-bertinelli/crab-boil-sliders-with-homemade-coleslaw.html
Total Time: 2 hours 29 minutes
Prep: 5 minutes
Inactive: 1 hour 10 minutes
Cook: 24 minutes
Yield: 12 servings
Level: Easy
Ingredients
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
Directions
Heat the oil in a medium sauté pan over medium-high heat. Add the andouille, celery, red onion and Fresno chile and cook until softened and any liquid is evaporated, 8 to 10 minutes. Add the garlic and seafood seasoning. Cook until the garlic is cooked through and the seafood seasoning toasts slightly, about 2 minutes. Add the white wine and cook until the wine is completely reduced, 4 to 6 minutes. Remove from the heat and set aside to cool completely, about 10 minutes.
Beat the eggs in a large mixing bowl. Add the crabmeat, breadcrumbs and cooled andouille mixture. Toss to combine; the mixture should hold together when you squeeze it. Using a 1/4 cup measure, form the crab mixture into crab cakes using the size of your slider bun as a guide for width. Transfer the formed cakes to a baking sheet. Refrigerate the crab cakes 1 hour.
In a large sauté pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed.
Serve each crab cake on a toasted slider bun topped with the Coleslaw.
Coleslaw:
Whisk together the mayonnaise, sour cream, vinegar, seafood seasoning and 1/4 teaspoon salt in a large bowl. Add the coleslaw mix and corn and toss to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
Yield: About 4 1/2 cups
Special equipment: a large sauté pan or a double-burner griddle
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Be thankful and stop complaining.
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Posted by: "Jodi T" <tigger63755@charter.net>
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