Mini Crab Cake Roll with Spicy Slaw

Mini Crab Cake Roll with Spicy Slaw
49 servings, 1 sandwich each


Ingredients Weights Measures
Chili-Garlic Mayo
KRAFT MAYO Real Mayonnaise 9 oz. 1-1/2 cups
coconut milk 4 fl oz 1/2 cup
chili-garlic sauce 2 oz. 1/4 cup
Crab Cakes
eggs, beaten 14 fl oz 7 each
KRAFT MAYO Real Mayonnaise 1 lb. + 5 oz. 3-1/2 cups
saltine crackers, finely crushed 10-1/2 oz. 3-1/2 cups
poblano chiles, roasted, small dice 7 oz. 1 cup
red onions, brunoise 5-1/4 oz. 3/4 cup + 2 Tbsp.
cilantro, chopped 1/2 oz. 2/3 cup
red peppers, small dice 3-1/2 oz. 2/3 cup
salt and black pepper - to taste
jumbo lump crabmeat 4 lb. 2 qt. + 2-1/2 cups
olive oil 1-1/2 fl oz 3-1/2 Tbsp.
Sandwich Assembly
mini French bread rolls (3 inch), toasted - 49 each
Spicy Slaw - 1-1/4 qt.


CHILI-GARLIC Mayo: Mix ingredients. Refrigerate until ready to use.

CRAB Cakes: Combine all ingredients except crabmeat and oil. Add crabmeat; mix lightly. (Add more cracker crumbs if mixture is too wet.) Shape into 49 cakes (or into 7 cakes for trial recipe), using #16 scoop to portion crab mixture for each cake.

HEAT oil in large skillet. Add crab cakes in batches; cook 1 to 2 min. on each side or until golden brown on both sides. Place in single layer in sheet pan. Bake in 300ºF-convection oven 2 min. or until heated through.

SANDWICH Assembly: Spread 1/2 Tbsp. Chili-Garlic Mayo onto bottom half of each roll; cover with 1 Crab Cake, 1-1/2 Tbsp. Spicy Slaw and top of roll.

Kraft Kitchens Tips

Prepare using KRAFT MAYO Light Mayonnaise.
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