Recipe: Crab Cake Sliders with Creamy Apple Coleslaw

The recipe we are sharing today comes from The Peached Torilla Food Truck from Austin, Texas. These unique sliders feature spicy crab cakes, which are cooled by an apple-based coleslaw. Layers of flavor come from rice vinegar, Sriracha (Thai hot sauce) and fire-roasted red peppers.


The Peached Tortilla – Crab Cake Sliders with Creamy Apple Coleslaw


Creamy Apple Coleslaw:

  • 4 cups shredded cabbage, shredded 1L
  • 1 cup shredded carrots 250 mL
  • 1 apple, thinly sliced into julienned strips
  • 2/3 cup canola mayonnaise 150 mL
  • 1 Tbsp rice vinegar 15 mL
  • 1 Tbsp granulated sugar 15 mL
  • 1/4 tsp salt 1 mL
  • 1/4 tsp pepper 1 mL

Sriracha Mayo:

  • 1/3 cup Sriracha 75 mL
  • 2/3 cup canola mayonnaise 150 mL
  • 1 tsp lemon juice 5 mL

Crab Cakes:

  • 1 lb crab meat 16 oz
  • 2 1/2 cups panko breadcrumbs 625 mL
  • 1 cup diced fire-roasted red peppers 250 mL
  • 1 cup chopped green onions 250 mL
  • 2 Tbsp Sriracha 30 mL
  • 1 cup canola mayonnaise 250 mL
  • 1/2 tsp salt 2 mL
  • 3 Tbsp canola oil 45 mL
  • 8 Hawaiian sweet rolls
  • 2 cups purple cabbage, shredded


  • To make Creamy Apple Coleslaw: In large bowl, combine all coleslaw ingredients. Refrigerate until ready to use.
  • To make Sriracha Mayo: In small bowl, combine mayo ingredients. Refrigerate until ready to use.
  • To make Crab Cakes: In a medium bowl, combine crab meat, 1½ cups (325 mL) panko, roasted red peppers, green onions, Sriracha, mayonnaise and salt together. Form crab cakes into 8 patties. Coat each patty in remaining panko.
  • In cast-iron skillet, heat canola oil over medium heat. Sauté crab cakes 3 minutes, then flip over for additional 2 minutes. Crab cakes should be light brown.
  • Lightly toast both sides of sweet rolls in oven or clean skillet. Top each sweet roll with one crab cake, 1/3 cup (75 mL) Creamy Apple Coleslaw, 2 Tbsp (30 mL) Sriracha mayo and 1/4  cup (60 mL) shredded purple cabbage. Serve with leftover Creamy Apple Coleslaw.

Yield: 8 sandwiches

The Peached Tortilla

Twitter: @peachedtortilla
Austin, TX mobile food truck serving southern/asian influenced tacos and sliders. get peached. big bro to @yumeburger (

2017-03-31T08:43:17+00:00 By |Street Eats|

About the Author:

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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