| Level: | Easy |
| Total: | 2 hr 29 min |
| Active: | 55 min |
| Yield: | 12 servings |
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
- 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
- Kosher salt and freshly ground black pepper
- 3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots)
- 3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots)
- 1 cup canned yellow corn, drained
Instructions
- Heat the oil in a medium saute 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 saute 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.
- 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.
Nutrition Facts
| 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 |
Reviews
What seafood seasoning did Valerie use?
Agree with the other reviews- delicious but should use leftover white fish or cheap shrimp. Don’t waste delicious, sweet crab meat in smth that will be overpowered by the other flavors of this recipe…. still good though!
Used less sausage…less everything….MORE crab. However I was concerned that she puts these on the griddle to “just warm them thru…” What about that raw egg?? Par baked, then onto the griddle for me. Not bad!
My fiancé and I absolutely loved this recipe! I loved the twist of the sausage mixed with the crab. I’ll be making this again for sure!
This was a very a very flavorful crab cake! Living near Baltimore, I have eaten a number of outstanding crab cake! I loved the addition of Andouille sausage. I also enjoyed the corn in the coleslaw.
Valarie, Sweetie, I love ya, but you should remember we never boil crabs in Delaware; we steam them. Also, Delaware Blue Crab doesn’t need or tolerate dressing up. That didn’t look like Blue Crab, so I guess you can be forgiven.
Why would you put andouille sausage in crab cakes?? Doesn’t it totally over power the crab meat?? Being from MD, I have eaten hundreds of crab cakes and not one had any other meat in them than crab. Help me out here…
This is the first crab cake recipe I ever tried at home. The flavors are awesome! My husband liked them so much he keeps mentioning them to friends and asking when I’m making them again.
This was excellent! When she said “This is best crab cake you have ever had” I am here to say…It is the best!!! Thank you Valerie
Super easy to make. Great for small get togethers and great to pack up and take with you outdoors. I followed the recipe exactly and I know it was popular due to the fact that my son made me make it 3 times in 1 week.