Serves 6


12 Handmade Crab Cakes (found in your HEB Seafood Department)

3 tablespoons all-purpose flour

1 teaspoon Old Bay seasoning

6 tablespoons panko (Japanese-style) breadcrumbs

1/4 cup shredded coconut

2 tablespoons HEB unsalted butter

2 eggs

baby arugula

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

1 pack Hawaiian Rolls (found in your HEB Bakery)


In a shallow dish, add the flour, salt and pepper and mix together. 

In small bowl, add the eggs with a little water and whisk together.

In a shallow dish, add the panko breadcrumbs, coconut and Old Bay seasoning.

Dredge the crab cakes in the flour, then drop into the egg wash and roll in the panko mixture to coat well and set aside.  Heat the butter in a large skillet over medium heat.  Add half the prepared crab cakes and cook for about 3-5 minutes on each side until golden brown.  Remove from the pan and drain well on paper towels.  Set aside and keep warm.  Repeat with the remaining crab cakes.

Cut the Hawaiian Rolls in half and add some sweet chili mustard sauce on top and bottom half of the roll.  Add a small spoonful of the Asian slaw to the bottom half of the roll, add the crab cake and top with baby arugula leaves and serve immediately.


Sweet Chili Mustard Sauce

1 cup Asian sweet chili sauce

2 tablespoons Central Market wholegrain mustard 

2 tablespoons Little Soya soy sauce

1 tablespoon rice vinegar


Place all the ingredients in a medium bowl and whisk together until well combined.  Cover and keep until needed.


Asian Slaw

1 large red onion, peeled and cut into very thin wedges