Crab Cake Sliders
Crab Cakes turned into sliders; wow oh wow!
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Air Fryer Crab Cakes with Remoulade Sauce and Apple Slaw
Learn how to make my homemade crab cakes recipe in an air fryer served with with apple slaw and remoulade sauce a great Sunday night dinner recipe!
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AIR FRYER CRAB CAKES WITH REMOULADE SAUCE AND APPLE SLAW
Makes 4 cakes (serves 2 as the main course/4 as a starter)
INGREDIENTS:
FOR CRAB CAKES:
8 oz (230 g) Crab Meat
2 tbsp (30 ml) mayonnaise
1 egg
2 tsp (10 ml) mustard
1 ½ tsp (7.25ml) Worcestershire sauce
1 tsp (5 ml) lemon juice
¼ tsp (1.25 ml) of hot sauce
½-1 tsp (2.5ml-5ml) jalapeno pepper, diced
1 tbsp (15 ml) chives + 1 tbsp (15 ml) for garnishing
½ cup (75 g) panko bread crumbs + ¼ cup (40g) for rolling
FOR REMOULADE SAUCE:
¼ cup (60 ml) mayonnaise
1 ½ tsp (7.5 ml) whole grain mustard
¼ tsp (1.25ml) paprika
1 tsp (5 ml) horseradish
1 tsp (5 ml) pickle juice
FOR APPLE SLAW:
2 tbsp (30 ml) sour cream (or crème fraiche or plain Greek Yogurt)
1 tsp (5 ml) apple cider vinegar
1 granny smith apple, sliced into matchsticks with a mandolin
¼ tsp (1.25ml) poppy seeds
METHOD:
Prepare crab cakes. In a large bowl combine mayonnaise, egg, mustard Worcestershire sauce, lemon juice and hot sauce. Whisk to combine.
Then add the jalapeno and 1 tbsp (30 ml) of chives, stir to combine. Then add the crab and ½ cup of the bread crumbs, stirring into well combined.
Place the remaining ¼ cup of bread crumbs in a shallow bowl and set aside.
Then take a ¼ cup (60 ml) measuring cup and scoop out the crab mixture and form into a patty. Roll patty in panko on all sides to coat completely, and transfer to a plate. Repeat with remaining crab until 4 cakes are formed. Refrigerate to firm up for 10 minutes.
Meanwhile prepare the remoulade sauce. In a small bowl combine mayonnaise, mustard, paprika, horseradish, and pickle juice. Whisk to combine. Keep refrigerated until ready to use.
For the slaw. Cut apple by slicing off all sides or “cheeks” of the apple, leaving you with 4 pieces and a square core. Run apple pieces, one by one, through a mandolin, with the matchstick setting, creating fine apple sticks. Set aside.
Then in a small bowl combine sour cream, apple cider vinegar and whisk together until combined. Add apples and toss until apples are fully coated with dressing and then add poppy seeds and toss. Keep refrigerated until ready to use.
All components are ready! Now to cook and plate!
If cooking in an air fryer set temperature to 360 and “fry” for 15-18 mins until golden brown and crispy.
Remove cakes from fryer and place on a plate, top each cake with a dollop of remoulade sauce, top with chives. Then place the slaw in the center, piled high
Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Watch: TODAY All Day - April 30
Watch TODAY Show favorites, celebrity interviews, show exclusives, food, recipes, lifestyle tips and more on TODAY All Day, a streaming network from TODAY.
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About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
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Apple Fennel Cole Slaw
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How to Make Jerk Chicken Egg Rolls x Coconut Coleslaw x Mango Sauce
x RECIPES x
Jerk Chicken
-Marinade-
1 tbsp. ground allspice
1 tbsp. ground thyme
1 1/2 tsp. cayenne pepper
1 1/2 tsp. ground black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3/4 tsp. ground or fresh minced ginger
2 tbsp. fresh garlic (crushed)
1 tbsp. brown sugar or molasses
1/4 C. white vinegar
1/2 C. orange juice
2 tbsp. Lime juice
2 habanero peppers finely chopped
3 green onions chopped
1 C. white onion, diced
1 to 2 Lbs boneless skinless chicken thighs
Peanut or preferred cooking oil
Place all marinade ingredients in a large bowl and mix well. Place chicken into the bowl making sure to coat each piece. Cover and refrigerate for at least 4 hours, but up to 24 for full effect. Lightly oil the bottom of a heavy bottomed skillet over medium high heat and cook chicken in batches to avoid over crowding your pan. Do not be scared to blacken the chicken a little with this recipe, it will only add to the flavor.
Coconut Cream Coleslaw
1/2 of a head of Green Cabbage shredded
1/4 of a head of Red Cabbage shredded
1/2 C. Shredded Carrot
1/2 C. Real Mayonnaise
1/4 C. Cream of Coconut
2 tsp. Lime Juice or Apple Cider Vinegar
2 tsp. Sugat
1 tsp. Horseradish Sauce
Mix all ingredients thoroughly in a large mixing bowl. Cover and refrigerate for a minimum of 4 hours.
Mango Sauce
1 Diced Mango
3/4 C. Water
1 tbsp. Rice Vinegar
1 tsp. Garlic crushed
1/2 C. Brown Sugar
Pinch of salt
2 tsp. Water
1 tsp. Cornstarch
Place Mango, water, brown sugar, & salt in your pan over medium heat and simmer for 5 minutes.
In a small bowl mix 2 tsp. Water with 1 tsp. Cornstarch till completely disolved and Pour the mixture in with the mango. Simmer for 2 more minutes and remove from heat. Allow to cool for 5 minutes and then blend till smooth. Serve warm or cool in the fridge.
Jerk Chicken Egg Rolls
1-2 lbs. Jerk chicken chopped
Coconut Cream Coleslaw
Egg Roll Wrappers
1/4 C. Water
Peanut oil
Green onion sliced thin
Lime wedges
Place Egg Rolls Wrap in a diamond position with the tip facing you. Place 2 tablespoons of coleslaw and 1 tablespoon of jerk chicken onto the
Wrap just off center. Fold bottom over and roll 1/2 turn. Fold ends in and roll 1/4 turn. Using your index finger or a small brush, lightly brush water into the exposed tip of the wrap and finish rolling tightly. Place off to the side and repeat untill all wrappers are filled. Add about half an inch of peanut oil to a heavy bottomed skillet over medium high heat. Place egg rolls into oil in batches of 4 or five, rotating every couple of minutes untill fully browned. Remove from oil and place on large paper towel lined plate or baking rack to allow draining of excess oil. Serve immediately with Mango Sauce. Garnish with green onions & lime wedges.
How to Make Jerk Chicken Egg Rolls x Coconut Coleslaw x Mango Sauce