Crab Cakes with Creamy Coleslaw
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.
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diced red onion
Anaheim pepper seeded and diced
sherry or white wine
large eggs beaten
lump crab meat broken into small pieces
regular Brioche buns or 12 small Brioche slider rolls
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