Chesepeake Bay Sliders with Cilantro Honey-Lime Coleslaw

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.



Crab Burger

2 egg yolks
1 lb. lump crab meat(preferably fresh)
1 t. Old Bay Seasoning
1/2 tsp. dry mustard
1/2 tsp. celery seed
1 T. finely chopped cilantro
8 crumbled saltine crackers


1/2 C. mayonnaise
1/2 C. sour cream
1/2 t. kosher salt
1T. coarsely chopped cilantro
1T. finely chopped green onion
1 t. Tabasco
juice of one lime
3 T. honey
1 T. apple cider vinegar
1 (8 0z. pkg.) precut cabbage for slaw

olive oil for grill
1 pkg. King’s Hawaiian Dinner rolls(6 needed)



In medium-size mixing bowl beat the egg yolks. Add the crab meat and toss until coated. Add the Old Bay seasoning, dry mustard, celery seed, cilantro, and crumbled crackers. Blend thoroughly. Form 6 equal size patties. Refrigerate until ready to use, 45 minutes or longer.

In mixing bowl combine the mayonnaise,sour cream, salt,cilantro, onion,Tabasco, lime juice, honey, and vinegar. Add the shredded cabbage. Mix well. Refrigerate until ready to use.

Turn grill to medium high.

When grill is heated, brush generously with olive oil.
Set patties on the grill.Close the lid. Grill for 3-4 minutes. Turn carefully with spatula.
Continue grilling, with lid closed for 3-4 minutes.. Remove patties from grill and set aside.

Split six of the dinner rolls in half. Place inside of rolls face-down on grill. Toast for 1-2 minutes.
Remove from heat set aside.

Place a crab burger on the bottom of each roll. Top generously with spoonfuls of the coleslaw.Top with other half of roll.

Serve with your favorite wine.