Fisherman’s Wharf Slider recipe - King's Hawaiian® Foodservice

Ingredients

Spread 4 tablespoons of butter on the inside of the tops and bottoms of all 18 buns. Toast on a griddle until golden brown.
Spread aioli on inside of bottom slider bun, then top with crab cake and slaw.
Spread aioli on inside of top slider bun and cover with crunchy noodles, then place top slider bun on the slaw.

View sub recipe instructions

Combine 1 ½ cups mayo, tobiko, 2 tablespoons wasabi powder, zest and juice from 1 lime. Set aside.

Combine ginger puree, ¼ cup yuzu, ⅛ cup rice wine vinegar, 2 tablespoons sugar, 1 clove minced garlic, and 3 tablespoons sesame oil.
Slice the scallion greens thinly on the bias (reserving the whites for the crabcakes.)
Slice half of each of the red and yellow peppers into thin strips 
Rough chop the cilantro. Combine the slaw, sliced scallions and peppers, and cilantro. 
Mix slaw with the ginger yuzu dressing, then season with salt and pepper to taste. Set aside.

Finely mince half of each of the red and yellow peppers, and the whites of the scallions.
Combine the minced peppers, scallions, egg, the zest and juice of 1 lime, 1 clove minced garlic, 2 tablespoons miso, ¼ cup mayo, ⅔ cup panko. Stir until combined.  
Carefully fold in the crabmeat to the mixture. Form crabcake mixture into 18 mini cakes.
Fry the crab cakes in sesame oil, carefully turning halfway through cooking, until golden brown.