The GOOD kind.
I mean, there’s just so much to be said about these short little sliders. !!!
…their crispy crab midsections.
…their tiny toasted buns.
…the cascading juicy fruits cubes.
…their adorable general plumpness.
Because if there’s one thing I love, it’s a sandwich packed so fat that you can barely get your mouth around it.
And I’m willing to do anything just so you’ll make them and join in the mush fest with me.
Well, that’s only three quarters true.
Anything including video cameras or broccoli is strictly prohibited.
Back around the time when I wore silk shirts blanketed by paisley vests, leggings with lace squares on the bottoms, my fair share of skorts and bowed down every Sunday at the temple known as Limited Too, I sort of thought crab cakes sucked.
Like… why would I want to eat a cake made of crustaceans when I really just want to eat a cake made of sugar? And why would I order crab cakes when the only seafood I ever think about is that lobster romano that my mom brings home half of in a styrofoam container nearly every.single.week.? That I hurry up and eat when no one’s looking then blame it on my brother? And why am I finding, like… thick chunks of stale bread in my crab[less] cakes and not any actual crabs?
And seriously… why is my hair permed?
I’m so glad that phase is behind me. All of them.
Crab Cake Sliders
[from my simple & light crab cakes]
makes 8-10 sliders, depending on bun size
1 pound lump crabmeat
8 saltine crackers, crushed (I used multigrain)
1 large egg
1 tablespoon dijon mustard
1 tablespoon plain greek yogurt or mayo
pinch of cayenne pepper
salt & pepper to taste
1 tablespoon olive oil
8-10 whole grain slider buns or dinner rolls
Combine all ingredients except for olive oil in a bowl and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties that will fit the size of bun you’ve purchased. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.
Spicy Lime Yogurt Spread
1/4 cup plain greek yogurt
1 teaspoon sriracha sauce (or more if desired)
zest of half of a lime
juice of half a lime
Combine all ingredients in a bowl and mix until smooth and combined.
Pineapple Kiwi Salsa
1 kiwi, peeled and chopped
1/2 jalapeno, chopped
2 pineapple rings, chopped
2 tablespoons chopped red onion
3 tablespoons chopped cilantro
the juice of half a lime
salt and pepper to taste
Combine all ingredients in a bowl and stir to mix. Season with salt and pepper to taste.
Monday is better with these.