I do love crab cakes just about anytime of the year, but summer is always the time I enjoy them the most. When I can find fresh crabmeat in the market, you can be sure these little beauties will be on the menu at home!
You may remember I made these sliders for a challenge I did with Epicurious earlier in the year, and for some reason I never got around to posting them. So when I made more of these tempting crab cake sliders over the weekend I knew they had to become a post this week.
Summers in full swing and what better way to celebrate the season than with this Seashore Sandwich, I know your friends and family will certainly thank you for making them. For my sliders I made a homemade cole slaw and boardwalk fries, and my friends that was one delicious sandwich! I used potato dinner rolls for my sliders but feel free to use your favorite roll in its place, the crabcake will still be the star of your sandwich.
- 1 lb crab meat jumbo lump lump or claw, wild caught
- 1 tablespoon . Italian parsley finely chopped
- 1 tablespoon . of roasted red peppers or fresh red peppers finely chopped may be left out
- 1 tablespoon of sweet onions finely chopped you may sub any type of onion you like
- 1/4 cup of seasoned bread crumbs
- 1/2 cup Hellman’s Mayonnaise
- 1 large egg
- 1 tablespoon sugar
- 1 teaspoon Old Bay Seasoning
- 1 dash of Worcestershire sauce
- 1 squeeze of fresh lemon juice
- 1 small head of cabbage - cored and sliced very thinly
- 1/2 small red pepper or carrot sliced thinly and chopped
- 1 1/2 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 large potatoes - washed and cut into shoe string french fries
- 2 cups canola oil to fry potatoes
- Old Bay Seasoning to taste
- Mix crabmeat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.
- In another bowl add the mayonnaise, and egg and mix together, then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
- Add the imperial sauce to the crabmeat and mix together gently, add in the bread crumbs and work them into the mixture.
- Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crabcakes
- Divide the crabmeat mixture into 8 small crabcakes
- If you are frying the crabcakes, lightly coat the crabcake in panko bread crumbs, and sauté in olive oil till golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.
- Cole Slaw
- Mix mayonnaise, sugar, vinegar, sea salt and black pepper in a small bowl, blending the ingredients completely. Allow to sit for about 5 minutes so sugar fully dissolves, then remix the ingredients
- Mix together cabbage and red pepper, then add in cole slaw dressing and mix well to make sure all the cabbage and red peppers are thoroughly coated.
- Refrigerate until ready to use
- Place cut potatoes in a large bowl and rinse well with cold running water until water becomes clear. Cover cut potatoes with water an 1-inch past potatoes refrigerate for at least one hour
- Using a deep skillet, heat canola oil to 350 degrees (use a thermometer)
- Dry potatoes in kitchen towels to get all the water off of them
- Very Carefully Add dry potatoes to oil and fry until golden brown about 5-6 minutes, remove from pan and dry on paper towels. (you have just blanched the potatoes)
- When ready to serve re-fry the potatoes for 3-4 minutes to get them crispy.
- Sprinkle liberally with Old Bay seasoning
Build your sandwich
- Place crabcake on bun
- Top with french fries and cole slaw and enjoy!
This time of year Lisa likes a tomato salad with just about anything we serve, cook up a few ears of grilled corn on the cob, grill a few peaches for dessert and you’ll have a feast fit for a King!