Crab Cake Sliders with Chipotle Slaw
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Crab Cake Ingredients:
1/2 large white onion, diced
1 red pepper, diced
1 celery stalk, finely diced,
8 oz lump crab meat
1 cup corn Chex (or breadcrumbs of choice)
1 egg, beaten
1 teaspoon lemon juice
2 tablespoons light mayonnaise
1/2 teaspoon dijon mustard
Chipotle Slaw Ingredients
1 7oz container greek yogurt ( 0 or 2 %)
1 tablespoon lime juice
2 teaspoons agave
13 oz red cabbage, sliced
2-3 chipotle chilies (rehydrated in hot water)
salt & pepper
Makes about 8 sliders.
For the Chipotle Slaw: Slice your red cabbage thinly into a large bowl. In a food processor, add your yogurt, 3 tablespoons mayonnaise, agave, and lime juice. Starting with one, add your chilies and pulse. Taste after each chile, adding up to three for your desired heat. Mix about 2/3 of the sauce with your cabbage and season with salt and pepper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. Keep the remaining sauce chilled as well.
For the Crab Cakes: Heat about a tablespoon of oil in a pan on medium-low. Add your diced onion, red pepper, and celery and cook till tender and slightly browning, about 15-20 minutes. Set aside to cool.
Break your crab meat up in a bowl. Add your celery/pepper/onion mixture. Add your lemon juice, 2 tablespoons of your mayonnaise, dijon mustard, beaten egg and chex (or other breadcrumbs). Form the mixture into slider size patties and put on a parchment paper lined baking sheet. Place into the freezer for 10 minutes or 15 – 30 minutes in the refrigerator to firm up.
When you’re ready to serve, pan fry the crab cakes for a few minutes on each side. Top your slider buns with some of the remaining chipotle sauce, add the crab cakes and layer with the chipotle slaw. Enjoy!
Tip: These freeze well. Freeze on a baking sheet then add to a freezer ziplock bag. When ready to use, just thaw and pan fry.