Mini Crab Cake Roll with Spicy Slaw Recipe

Name: Mini Crab Cake Roll with Spicy Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili-Garlic Mayo; 1-1/2 cups KRAFT MAYO Real Mayonnaise; 1/2 cup coconut milk; 1/4 cup chili-garlic sauce; Crab Cakes; 7 each eggs, beaten; 3-1/2 cups KRAFT MAYO Real Mayonnaise; 3-1/2 cups saltine crackers, finely crushed; 1 cup poblano chiles, roasted, small dice; 3/4 cup red onions, brunoise; 2/3 cup cilantro, chopped; 2/3 cup red peppers, small dice; to taste salt and black pepper; 2 qt. jumbo lump crabmeat; 3-1/2 Tbsp. olive oil; Sandwich Assembly; 49 each mini French bread rolls (3 inch), toasted; 1-1/4 qt. Spicy Slaw

Servings: persons

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

1
Chili-Garlic Mayo: Mix ingredients.
2
Refrigerate until ready to use.
3
Crab Cakes: Combine all ingredients except crabmeat and oil.
4
Add crabmeat; mix lightly.
5
(Add more cracker crumbs if mixture is too wet.)
6
Shape into 49 cakes (or into 7 cakes for trial recipe), using #16 scoop to portion crab mixture for each cake.
7
Heat oil in large skillet.
8
Add crab cakes in batches; cook 1 to 2 min.
9
on each side or until golden brown on both sides.
10
Place in single layer in sheet pan.
11
Bake in 300 degrees F-convection oven 2 min.
12
or until heated through.
13
Sandwich Assembly: Spread 1/2 Tbsp.
14
Chili-Garlic Mayo onto bottom half of each roll; cover with 1 Crab Cake, 1-1/2 Tbsp.
15
Spicy Slaw and top of roll.

1674

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Chili-Garlic Mayo, 1-1/2 cups KRAFT MAYO Real Mayonnaise, 1/2 cup coconut milk, 1/4 cup chili-garlic sauce, and more.

Yes, Mini Crab Cake Roll with Spicy Slaw falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Crab Cake Roll with Spicy Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions