Crab-Boil Sliders with Homemade Coleslaw Recipe | Valerie Bertinelli | Food Network

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