Best Sriracha Deviled Crab Sandwich With Slaw Recipes

SRIRACHA COLESLAW

Sriracha Coleslaw image

I loved all of the textures and flavors together. The crunch of the cabbage. The tang from the vinegar. A slight sweetness and, of course, the zest of the Sriracha. It really kicked up my traditional coleslaw to a whole new level.

Provided by dazaspicymeatball

Categories Salad Dressings

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

5 cups shredded cabbage
5 cups shredded red cabbage
2 cups shredded carrots
1/4 cup finely sliced green onion
2 teaspoons lemon juice
1/2 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon coarse grain mustard
3 tablespoons Asian chili sauce

Steps:

In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt. Add cabbage, carrots and onion. Mix well. Refrigerate for 1 hour.

Nutrition Facts : Calories 390.8, Fat 22.9, SaturatedFat 4.6, Cholesterol 22.8, Sodium 1387.6, Carbohydrate 45.9, Fiber 6.1, Sugar 26.3, Protein 4

SRIRACHA SLAW

Sriracha Slaw image

This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.

Yield makes 6 to 8 servings

Number Of Ingredients 19

Ingredients

1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice or freshly squeezed orange juice
1/4 cup Sriracha
2 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon ginger paste
2 tablespoons sugar
1 1/2 pounds napa cabbage, shredded
1/2 pound red cabbage, shredded
2 carrots, peeled and julienned
2 red bell peppers, seeded and julienned
1 jalapeño, seeded and minced
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Salt and freshly ground black pepper
Coarsely chopped fresh Thai basil, for garnish
Lime slices, for garnish

Steps:

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.
To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste.
Garnish with the basil and lime slices. Serve immediately to retain crunch.
For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aïoli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint. Season with salt and pepper to taste.
Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.

SOFT-SHELL CRAB SANDWICHES WITH SINGAPORE SLAW

Soft-Shell Crab Sandwiches With Singapore Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

For the slaw:
1/2 large daikon
Juice of 1 lime
1 teaspoon honey
1 teaspoon chopped fresh cilantro
Kosher salt and freshly ground pepper
For the aioli:
1/2 cup mayonnaise (preferably Japanese Kewpie mayonnaise)
1/4 cup sambal oelek (Asian chile sauce)
1 teaspoon tomato paste
1 clove garlic
For the soft-shell crab
4 live soft-shell crabs
1 cup all-purpose flour
5 tablespoons unsalted butter
4 Hawaiian sweet rolls, split open

Steps:

Make the slaw: Trim and peel the daikon, then shred on the large holes of a box grater. Transfer to a colander and squeeze dry. Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve.
Make the aioli: Combine the mayonnaise, sambal oelek and tomato paste in a small bowl. Grate in the garlic, season with salt and pepper and stir to combine.
Clean the crabs (if live): Cut off the front of each crab just behind the eyes and mouth using kitchen shears; remove any yellow matter from the inside with your fingers, if desired.
Grab one of the pointy ends of the top shell and peel it back to reveal the gills; cut out the gills and discard. Repeat on the other side.
Flip the crab over and pull back the small flap known as the apron. Use your fingers to pull it off.
Cook the crabs: Put the flour in a shallow dish and season with salt and pepper. Dredge the crabs in the seasoned flour, turning to coat both sides; shake off the excess flour and set aside. Melt the butter in a large skillet over medium heat and swirl the pan until the foaming stops. Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side. Remove to a paper towel-lined plate to drain and season immediately with salt.
Build your sandwich: Set your rolls cut-side down in the same pan and cook until golden. Slather the roll tops with some of the chile aioli. Sandwich a hot crab and a scoop of slaw on each roll.

SRIRACHA DEVILED CRAB SANDWICH WITH SLAW

Sriracha Deviled Crab Sandwich with slaw image

After winning the opening rounds of the World Sandwich Championship, whether right or wrong, I decided to play it safe. I decided on a sandwich that was probably too simple and didn't have a million layers of ingredients, but it was original, it was Florida, it was comfort food. For those unfamiliar with the deviled crab, it...

Provided by Amy Freeze

Categories Sandwiches

Time 2h

Number Of Ingredients 29

Ingredients

CRABMEAT FILLING
2-3 Tbsp olive oil
1 large red onion
1 medium white onion
1 c green bell pepper-chopped
2 stalk(s) celery-chopped
4 clove garlic-mashed
1/2 c citrus beer/ale
2 bay leaves
1 tsp sugar
1 tsp salt
6 oz tomato paste
1/4 c sriracha ketchup
8 oz tomato sauce
1 lb crab meat
KEY LIME BACON SLAW
1 bag(s) slaw mix
8 oz greek yogurt
1/8 c key lime juice
1 tsp garlic powder
1 tsp onion powder
4 green onions-chopped
8 slice crisp cooked bacon-chopped
GARLIC BREAD
1 loaf italian bread
1/2 c butter
1 tsp garlic powder
2 tsp vermouth
1 tsp dried parsley

Steps:

1. In a skillet, saute onion, garlic, green bell peppers, and celery in olive oil for 15 minutes over medium-low heat. Do not let garlic burn. Add ale to deglaze. Add remaining ingredients, except crab and cheese, and cook over medium low heat for 15 minutes. Add water if necessary to prevent burning. Add crab meat, and stir to combine. Saute another 10-15 minutes.
2. Meanwhile, prepare slaw. In a bowl, combine Greek yogurt, lime juice, onion powder, garlic powder, and salt & pepper. In a large bowl, combine salad, bacon bits, and green onions. Add dressing mixture and toss to combine.
3. Melt butter, vermouth, garlic powder, and parsley flakes in a pan over low heat. DO not allow to brown. Brush sides of bread slices with mixture and toast in the oven until lightly brown. When done, use a knife to cut a pocket into each slice.
4. To assemble: Spoon a small amount of slaw in the bottom. Top with a generous portion of crab filling. Sprinkle with cheese. Place under the broiler for 30 seconds-1 minute or until cheese melts. DO NOT LET THIS BURN. Top with more slaw and serve!