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Crab Cakes with Creamy Coleslaw

Heidi Davison
These crab cakes are packed with flavor and will leave you begging for a second. Make them as a slider or a full-sized sandwich.
3 from 1 vote
Prep Time 1 hr 30 mins
Cook Time 10 mins
Total Time 1 hr 40 mins
Course Entree
Cuisine American
Servings 6 -12


  • 1 Tbsp olive oil
  • 8 oz Italian sausage
  • 1 cup chopped celery
  • 1/2 cup diced red onion
  • 1 Anaheim pepper seeded and diced
  • 2 Tbsp minced garlic
  • 2 1/2 tsps seafood seasoning
  • 1/4 cup sherry or white wine
  • 2 large eggs beaten
  • 1 pound lump crab meat broken into small pieces
  • 1/2 cup panko breadcrumbs
  • 8 regular Brioche buns or 12 small Brioche slider rolls
  • 3-4 Tbsp butter
  • Optional: Creamy coleslaw for a topping


  • Dice the celery, onion, and Anaheim pepper.
  • In a saute pan or cast iron skillet, heat the oil over medium heat and brown the vegetables.
  • Add the Italian sausage and cook until no longer pink, about 10 minutes.
  • Add the garlic and the seafood seasoning and cook for 2 minutes more.
  • Pour in the wine and saute until reduced, about 4-6 minutes.
  • Remove from the heat and let it cool.
  • Meanwhile, in a large bowl, beat the eggs and add in the crab meat.
  • Add in the cooled sausage mixture and the panko breadcrumbs.
  • Use you hands to mix everything together. The mixture should hold together if you squeeze it.
  • Form balls using the width of your Brioche buns as a guide.
  • Transfer the balls to a cookie sheet and pat down to make a flat top.
  • Refrigerate the crab cakes for 1 hour.
  • Heat 2 Tbsp of butter in a large skillet and cook the crab cakes in batches.
  • Cook until golden brown, about 2-3 minutes per side.
  • You may need to add more butter when you flip the crab cakes to keep from burning.
  • Serve each crab cake on a Brioche bun and top with creamy coleslaw.


Recipe adapted from Valerie Bertinelli