Crab Cake Sliders
Sriracha Slaw
Wine Recommendation
La Crema Sonoma Coast Sauvignon Blanc
Ingredients
- 6 (2-oz) frozen premium lump crab cakes
- 4 slices center cut bacon
- ½ lemon
- 6 Tbsp reduced-fat olive-oil mayonnaise
- 6 slider buns, toasted
- 6 small leaves Bibb lettuce, torn
- 2 Roma tomatoes, sliced
Instructions
- Bake crab cakes according to package directions. Arrange bacon on a wire rack on a separate rimmed baking sheet. Bake along with crab cakes just until crisp; drain. Tear each piece of bacon into thirds.
- Grate zest and squeeze 1½ tsp juice from lemon half. Stir together mayonnaise, lemon zest, and lemon juice.
- Spread flavored mayonnaise on buns. Serve crab cakes on buns with lettuce, tomato, and bacon.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- ½ cup reduced-fat olive-oil mayonnaise
- ½ tsp Sriracha hot sauce (see Note)
- Pinch of cayenne pepper (optional)
- 1 clove garlic, minced
Side Dish Instructions
- Toss together all ingredients in a bowl; chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
284
|
91
|
375
|
| Fat (g) | 16 | 8 | 24 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 26 | 5 | 31 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 732 | 189 | 921 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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