Bang Bang Crab Cake Sliders
A crab cake made with Jumbo Crab Sensations® is a menu superstar all by itself. Add some traditional bang bang sauce and top it with cabbage slaw on a toasted bun, and you won’t be able to serve it fast enough.
Menu Part
Ingredients
| 1/2 | Cup | Jumbo Crab Sensations® (Item# 004630) |
| 1 | Each | Egg |
| 1/4 | Cup | Bell Pepper, Red or Green Fine Diced |
| 4 | Each | Scallions, Chopped, Divided |
| 2 | Teaspoons | Ginger, Chopped |
| To | Taste | Salt |
| 1/2 | Cup | Panko |
| 2 | Tablespoons | Mayonnaise |
| 2 | Teaspoons | Thai Chili Sauce |
| 2 | Teaspoons | Sriracha |
| 2 | Cups | Napa Cabbage, Chiffonade |
| 1 | Cup | Carrots, Julienne |
| 6 | Each | Slider Buns |
Directions
- In a mixing bowl, mix the Seafood Sensations with the egg, peppers, 2 of the chopped scallions, ginger, salt and panko. Form into equal size patties and refrigerate for 1 hour to bind ingredients.
- In another bowl mix the chiffonade cabbage and carrots with the mayonnaise, sriracha, thai chili sauce and scallions.
- Sear the Jumbo Crab Sensations® patties in a sauté pan.
- Toast the buns in the oven or in a pan on the stove.
- Arrange the Jumbo Crab Sensations® patties on the buns and top with the cabbage slaw. Serve immediately.
