Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 ounces andouille sausage, minced
• 1 cup finely diced celery
• 1/2 cup finely diced red onion
• 1 tablespoon finely diced Fresno chile (from about 1 small chile)
• 4 cloves garlic, minced
• 2 1/2 teaspoons seafood seasoning
• 1/4 cup white wine
• 2 large eggs
• 1 pound jumbo lump crabmeat, picked through for shells and broken down into 1/2-inch pieces
• 1/2 cup panko breadcrumbs
• 12 brioche slider rolls, cut in half
• 4 tablespoons unsalted butter
• Coleslaw, recipe follows
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 teaspoon seafood seasoning
• Kosher salt and freshly ground black pepper
• 3 cups store-bought coleslaw mix (red and green cabbage with shredded carrots)
• 1 cup canned yellow corn, drained

Instructions

1. Special equipment: a large saute pan or a double-burner griddle
2. Heat the oil in a medium saute pan over medium-high heat. Add the andouille, celery, red onion and Fresno chile and cook until softened and any liquid is evaporated, 8 to 10 minutes. Add the garlic and seafood seasoning. Cook until the garlic is cooked through and the seafood seasoning toasts slightly, about 2 minutes. Add the white wine and cook until the wine is completely reduced, 4 to 6 minutes. Remove from the heat and set aside to cool completely, about 10 minutes.
3. Beat the eggs in a large mixing bowl. Add the crabmeat, breadcrumbs and cooled andouille mixture. Toss to combine; the mixture should hold together when you squeeze it. Using a 1/4 cup measure, form the crab mixture into crab cakes using the size of your slider bun as a guide for width. Transfer the formed cakes to a baking sheet. Refrigerate the crab cakes 1 hour.
4. In a large saute pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed.
5. Serve each crab cake on a toasted slider bun topped with the Coleslaw.
6. Whisk together the mayonnaise, sour cream, vinegar, seafood seasoning and 1/4 teaspoon salt in a large bowl. Add the coleslaw mix and corn and toss to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.