Krabby Crab Coleslaw with Spicy Nuts
Elevate your coleslaw game with this vibrant and flavor-packed Krabby Crab Coleslaw with Spicy Nuts! This recipe combines tender, sweet crab meat with a crisp medley of green and red cabbage, crunchy carrots, and a zesty lime-infused dressing made with creamy mayonnaise and tangy Greek yogurt. The real showstopper, however, is the topping: a bold mix of buttery, caramelized cashews and almonds, spiced with cayenne, paprika, and chili flakes for a satisfying crunch and a hint of heat. Perfectly balanced between creamy, tangy, sweet, and spicy, this seafood coleslaw recipe is your next go-to for summer picnics, dinner parties, or a fresh twist on classic side dishes. Don’t forget to chill before serving for maximum flavor!
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Recipe Information
Ingredients
- 200 grams Fresh crab meat
- 300 grams Green cabbage
- 150 grams Red cabbage
- 2 medium Carrots
- 3 stalks Green onion
- 20 grams Cilantro leaves
- 100 grams Mayonnaise
- 50 grams Greek yogurt
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Cashews
- 100 grams Almonds
- 2 tablespoons Butter
- 2 tablespoons Brown sugar
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Paprika
- 0.25 teaspoon Chili flakes
Instructions
Finely shred the green and red cabbages and place them in a large mixing bowl.
Peel and julienne the carrots, then add them to the bowl with the cabbage.
Thinly slice the green onions and roughly chop the cilantro leaves, adding both to the vegetables.
In a separate smaller bowl, whisk together the mayonnaise, Greek yogurt, lime juice, honey, Dijon mustard, salt, and black pepper to create the dressing.
Pour the dressing over the vegetables and toss until well combined.
Gently fold in the fresh crab meat, being cautious not to break it apart too much. Set the coleslaw aside in the refrigerator while you prepare the nuts.
In a medium skillet over medium heat, melt the butter, then stir in the brown sugar, cayenne pepper, paprika, and chili flakes until combined and bubbly.
Add the cashews and almonds to the skillet. Stir constantly for 3-4 minutes, ensuring the nuts are evenly coated and slightly toasted.
Spread the spicy nuts on a sheet of parchment paper to cool and harden slightly.
Once cooled, roughly chop the spicy nuts and sprinkle them over the top of the coleslaw just before serving for a crunchy, flavorful garnish.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 19.0 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
