CRAB-BOIL SLIDERS WITH HOMEMADE COLESLAW
Provided by Valerie Bertinelli
Categories main-dish
Time 2h29m
Yield 12 servings
Number Of Ingredients 23
Steps:
- 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.
FISHLESS FISH SANDWICH SLIDERS WITH COLESLAW
Tasty fishless filet sliders buns with coleslaw
Provided by foodnessgracious
Categories Main Course
Time 25m
Number Of Ingredients 4
Steps:
- Cook the Gardein Fishless Filets as per the instructions on the package.
- Mix your colesalw salad together and set aside.
- Half each slider bun and spread with some tartar sauce.
- Place one fishless filet on the bun and top with coleslaw mix.
- Season with salt and black pepper and serve at once.
SLAW-TOPPED BEEF SLIDERS
When I was working full time, I relied on these delicious, fast-to-fix beef sliders for simple meals. To speed prep time and avoid extra cleanup, I used bagged coleslaw mix and bottled slaw dressing. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Appetizers
Time 26m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving., Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender., Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Serve beef on buns; top with coleslaw. Replace bun tops.
Nutrition Facts : Calories 322 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 726mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein.
FISH SANDWICHES WITH JALAPENO SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
- Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
- Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.
Nutrition Facts : Calories 632, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 948 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 38 grams
FRIED FISH SANDWICH TOPPED WITH COLESLAW
Make and share this Fried Fish Sandwich Topped With Coleslaw recipe from Food.com.
Provided by Tunisia I.E.Al-Sala
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cole Slaw.
- In a bowl combine chopped cabage.
- 1/2 cup tartar sauce.
- 1/2 cup diced onions.
- mix together cover with plastic wrap then stor in the refrigerator.
- Fried Fish.
- In a cast iron skillet put oil in and heat until bubbles form on the sides.
- test your oil with flour and if the flour fries then you are ready to cook your fish.
- In a paper bag place your fish, the seasoning salt, and shake until the fish is fully covered with seasoning.
- Pour your corn meal and flour in the bag then shake once more until your fish is fully covered.
- (Put a plate cover with paper towlels to the side to rest your fish on when done cooking).
- Place each individual piece of fish in the hot oil and cook until golden brown.
- Take your steak rolls and wipe the remainder of the tartar sauce on each roll then place the fish next, cole slaw, tomatoes, and bun.
- You can serve this with steak fries and green salad.
Nutrition Facts : Calories 1387.7, Fat 112.7, SaturatedFat 8.8, Sodium 221.6, Carbohydrate 85.6, Fiber 5.2, Sugar 3.6, Protein 11.8
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