Description
Cute little crab cakes topped with pineapple kiwi salsa.
Ingredients
- FOR THE SLIDERS:
- 1 pound Lump Crab Meat
- 8 whole Saltine Crackers, Crushed (I Used Multi-grain)
- 1 whole Large Egg
- 1 Tablespoon Dijon Mustard
- 1 pinch Cayenne Pepper
- 1 Tablespoon Plain Greek Yogurt (or Mayo)
- Salt And Pepper, to taste
- 1 Tablespoon Olive Oil
- 8 whole Whole Grain Slider Buns Or Dinner Rolls
- FOR THE YOGURT SAUCE:
- ⅓ cups Plain Greek Yogurt
- 1 teaspoon Sriracha Sauce (or More Or Less)
- ½ whole Lime, Juice And Zest
- FOR THE PINEAPPLE KIWI SALSA:
- 1 whole Kiwi, Peeled And Chopped
- ½ whole Jalapeno, Seeded And Chopped
- 2 whole Pineapple Rings, Chopped
- 2 Tablespoons Chopped Red Onion
- 2 Tablespoons Freshly Chopped Cilantro
- ½ whole Lime, Juiced
- Salt And Pepper, to taste
Preparation
For the sliders:
Combine all of the slider ingredients (except for olive oil and slider buns) 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 (a size that will fit the size of bun you’ve purchased). Place them into the skillet and cook until lightly golden brown, about 3-4 minutes on each side. This will make 8-10 sliders depending on the size of your buns. Set the patties on a paper towel lined plate. Assemble the patties on a bun topped with some sauce and salsa.
For the sauce:
Combine all ingredients in a bowl and mix until smooth and combined.
For the salsa:
Combine all ingredients in a bowl and stir to mix. Season with salt and pepper to taste.
