Crab Salad Sliders Recipes

CRAB SALAD SLIDERS

Steps:

• Start by adding the crab meat, mayonnaise, salt, pepper, lemon juice and Worcestershire sauce to a bowl. Mix together, taste for seasonings and adjust if needed. Cover and refrigerate for at least an hour before serving.
• Mix the ingredients together for the sriracha mayonnaise in a small bowl. Season with salt and pepper to taste, cover and refrigerate until ready to assemble.
• Spread the softened butter onto the tops of all of the slider buns and place in a dry skillet over medium heat. Toast for 2-3 minutes, checking as you go, until the buns are browned on the edges and crispy. Remove to a plate, butter side up to cool slightly.
• To assemble the sliders, place a scoop of the crab salad onto the bottoms of the slider buns. Drizzle the sriracha mayonnaise on top of the crab salad, followed by shredded lettuce. (Alternately, if you aren't drizzling the sriracha mayonnaise, spread the sriracha mayonnaise on the bottom of the sliders buns, then add the crab salad and lettuce.)

CRAB CAKE SLIDERS

Steps:

• Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
• Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
• Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
• Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.

CRAB-BOIL SLIDERS WITH HOMEMADE COLESLAW

Steps:

• Heat the oil in a medium saute pan over medium-high heat. Add the andouille, celery, red onion and Fresno chile and cook until softened and any liquid is evaporated, 8 to 10 minutes. Add the garlic and seafood seasoning. Cook until the garlic is cooked through and the seafood seasoning toasts slightly, about 2 minutes. Add the white wine and cook until the wine is completely reduced, 4 to 6 minutes. Remove from the heat and set aside to cool completely, about 10 minutes.
• Beat the eggs in a large mixing bowl. Add the crabmeat, breadcrumbs and cooled andouille mixture. Toss to combine; the mixture should hold together when you squeeze it. Using a 1/4 cup measure, form the crab mixture into crab cakes using the size of your slider bun as a guide for width. Transfer the formed cakes to a baking sheet. Refrigerate the crab cakes 1 hour.
• In a large saute pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed.
• Serve each crab cake on a toasted slider bun topped with the Coleslaw.
• Whisk together the mayonnaise, sour cream, vinegar, seafood seasoning and 1/4 teaspoon salt in a large bowl. Add the coleslaw mix and corn and toss to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.

CRAB COLE SLAW

Steps:

• In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well.
• In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce.
• Pour the dressing over the vegetables and mix until coated.
• Serve immediately or refrigerate until ready to serve.

CRAB SALAD TEA SANDWICHES

Steps:

• In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate., With a 3-in. round cookie cutter, cut a circle from each slice of bread. Spread each with 1/2 teaspoon butter. Top with lettuce and 2 rounded tablespoonfuls of crab salad; sprinkle with paprika. Garnish with onion strips if desired.

MAMA'S CRAB AND PINEAPPLE SALAD (KRABYUIE SALAT)

Steps:

• Dice crab meat into small cubes, making them same approximate size as pineapple tidbits, combine together.
• In bowl combine mayo, shredded cheese, salt and pepper, add to crab mixture.
• Chill (or serve warm) with crackers or toasted baguette slices.