Mike's Fresh Crab Meat Sliders
What a great little outdoor Sunday brunch idea. These sliders are so rich, so fresh, so chilly and so crispy! They're even better with my super easy Creamy Avacado Dip / Spread added to the bread. Look for that recipe at the top of my page.
So easy to make - know that tiny 7 year old adventurous fingers made this dish completely unassisted. They even took their own photos!
Do not use real crab meat in this dish as it will only serve to make your sliders way too rich to digest. Stick with immataion crab meat - aka - white fish and you'll do fine. Great work students!
Mike's Fresh Crab Meat Sliders
What a great little outdoor Sunday brunch idea. These sliders are so rich, so fresh, so chilly and so crispy! They're even better with my super easy Creamy Avacado Dip / Spread added to the bread. Look for that recipe at the top of my page.
So easy to make - know that tiny 7 year old adventurous fingers made this dish completely unassisted. They even took their own photos!
Do not use real crab meat in this dish as it will only serve to make your sliders way too rich to digest. Stick with immataion crab meat - aka - white fish and you'll do fine. Great work students!
Steps
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1
Here's all you'll need.
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2
Feather your immataion crab meat, mince your vegetables and gently mix everything together. Chill well.
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3
Optional: Sear your rolls in a hot pan with butter and garlic powder until crisped and browned.
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4
Pile chilled crab mixture on to your cooled, crispy slider buns. Add lettuce, sprinkle with celery salt, dried chives and serve with lemon wedges.
Avacado slices are great on these sliders as well. Or, try my super easy Mike's Creamy Avacado Dip & Spread on this slider. They do pair great together! Black Olives are a great addition too!
Know that Peperridge Farms and Kings Hawaiian Rolls work perfectly with this dish and add additional sweetness. With the Kings smaller size - they'll also stretch this simple dish even further.
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5
Pictured is a slider with my Creamy Avacado Spread at the base.
Enjoy!
Cooksnaps
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