Latin-Style Crab Cake Sandwich with Spicy Tropical Slaw

Yield:

49 servings

Ingredients

Ingredients	Weights	Measures
eggs, beaten	14 fl oz 2 fl oz	7 each 1 each
KRAFT MAYO Real Mayonnaise	1 lb. + 5 oz. 3 oz.	3-1/2 cups 1/2 cup
PREMIUM Saltine Crackers, finely crushed	10-1/2 oz. 1-1/2 oz.	3-1/2 cups 1/2 cup
poblano chiles, roasted, small dice	7 oz. 1 oz.	1 cup 2-1/2 Tbsp.
red onions, small dice	5-1/4 oz. 3/4 oz.	3/4 cup + 2 Tbsp. 2 Tbsp.
cilantro, chopped	- -	2/3 cup 1-1/2 Tbsp.
red peppers, small dice	3-1/2 oz. 1/2 oz.	2/3 cup 1-1/2 Tbsp.
salt and black pepper	- -	to taste to taste
jumbo lump crabmeat	4 lb. 9 oz.	2 qt. + 2-1/2 cups 1-1/2 cups
olive oil	1-1/2 fl oz -	3-1/2 Tbsp. 1/2 Tbsp.
sandwich rolls (3 inch), toasted	- -	49 each 7 each
Spicy Tropical Slaw	- -	1-1/4 qt. 2/3 cup

Directions

COMBINE all ingredients except crabmeat, oil, rolls and Spicy Tropical Slaw. Add crabmeat; mix lightly.

HEAT oil in large skillet. Meanwhile, shape crab mixture into 49 cakes (or into 7 cakes for trial recipes), using #16 scoop to portion crab mixture for each cake.

COOK, in batches, 1 to 2 min. on each side or until golden brown on both sides.

FOR each serving Fill 1 roll with 1 Crab Cake and about 1-1/2 Tbsp. Spicy Tropical Slaw.

Kraft Kitchens Tips

Special Extra

Serve with your favorite Thai-style sauce.

K:57790v01:118646

Share | Facebook Twitter

This recipe has not yet been rated. Be the first to rate this recipe.

Rate Recipe