This is one time in your life I’m going to say that you really want crabs.
The GOOD kind.
There’s so much to love about these short little sliders:
- their crispy crab centers;
- their tiny toasted buns;
- the cascading juicy fruit cubes;
- their adorable, satisfying plumpness.
If there’s one thing I love, it’s a sandwich packed so full that you can barely get your mouth around it.
I’m willing to do almost anything to make you try them and join in the mush fest with me.
Well, that’s mostly true. Anything involving video cameras or broccoli is strictly prohibited.
Back when I wore silk shirts with paisley vests, leggings with lace, skorts and showed up every Sunday at the temple known as Limited Too, I thought crab cakes were for other people.
I wondered why anyone would want a “cake” made of crustaceans when a sugar cake sounded more appealing. I questioned why I’d ever order crab cakes when the seafood I really craved was the lobster romano my mom used to bring home. And I couldn’t understand why some crab cakes were full of thick chunks of stale bread instead of real crab.
And honestly… why was my hair permed?
I’m glad that phase is behind me. All of them.
Crab Cake Sliders
From a simple & light crab cake recipe — makes 8–10 sliders, depending on bun size
- 1 pound lump crabmeat
- 8 saltine crackers, crushed (multigrain works well)
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon plain Greek yogurt or mayonnaise
- 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 the olive oil in a bowl and stir gently until combined. Heat a skillet over medium heat and add the olive oil. While the oil heats, form the crab mixture into small patties that match your bun size. Cook the patties in the skillet until lightly golden, about 3–4 minutes per side. Assemble on toasted buns and top with the spread and salsa below.
Spicy Lime Yogurt Spread
- 1/4 cup plain Greek yogurt
- 1 teaspoon sriracha (or more to taste)
- zest of half a lime
- juice of half a lime
Mix all ingredients in a small bowl until smooth. Adjust sriracha for desired heat.
Pineapple Kiwi Salsa
- 1 kiwi, peeled and chopped
- 1/2 jalapeño, seeded and chopped (adjust for heat)
- 2 pineapple rings, chopped
- 2 tablespoons chopped red onion
- 3 tablespoons chopped cilantro
- juice of half a lime
- salt and pepper to taste
Toss all salsa ingredients together and season with salt and pepper. Let sit a few minutes for flavors to meld.
These sliders brighten a Monday or any day you need something bright, crunchy and juicy.