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 - -
coconut milk - -
chili-garlic sauce - -
Crab Cakes
eggs, beaten - -
KRAFT MAYO Real Mayonnaise - -
saltine crackers, finely crushed - -
poblano chiles, roasted, small dice - -
red onions, brunoise - -
cilantro, chopped - -
red peppers, small dice - -
salt and black pepper - -
jumbo lump crabmeat - -
olive oil - -
Sandwich Assembly
mini French bread rolls (3 inch), toasted - -
Spicy Slaw - -


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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