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sriracha deviled crab sandwich with slaw

a recipe by
Amy Freeze
Avon Park, FL

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 is a mixture of crab, tomatoes, peppers, onions, garlic, and a variety of spices. It’s thick, rich, spicy, and hearty, and seemingly perfect for a lobster roll type sandwich. To make ours a bit more complex, we added a cole slaw made with key limes & thick cut bacon.

serves 6
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For sriracha deviled crab sandwich with slaw

  • 2-3 Tbsp
    olive oil
  • 1 lg
    red onion
  • 1 md
    white onion
  • 1 c
    green bell pepper-chopped
  • 2 stalk
  • 4 clove
  • 1/2 c
    citrus beer/ale
  • 2
    bay leaves
  • 1 tsp
  • 1 tsp
  • 6 oz
    tomato paste
  • 1/4 c
    sriracha ketchup
  • 8 oz
    tomato sauce
  • 1 lb
    crab meat
  • 1 bag
    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
  • 1
    loaf italian bread
  • 1/2 c
  • 1 tsp
    garlic powder
  • 2 tsp
  • 1 tsp
    dried parsley

How To Make sriracha deviled crab sandwich with slaw

  • 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!

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