Mike's Fresh Crab Meat Sliders

Name: Mike's Fresh Crab Meat Sliders
Total time: 600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 (16 oz) Package Immataion Crab Meat [feathered or, left chunked]; 1/4 Cup Purple Onions [fine minced]; 1/2 Cup Celery [with leaves - diced]; Salt & Fresh Ground Black Pepper [to taste]; 1 Cup Real Mayonnaise; 1 tsp Old Bay Seasoning; 1/4 Cup Green Spring Onions; Juice Of 1/4 LG Lemon; 1 tsp Horseradish; 1 tsp Fresh Dill; 2 tbsp Clausens Dill Pickles [optional]; as needed Fresh Lettuce; 1 Package Fresh Slider Buns [with butter & garlic powder]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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!

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!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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!

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!

Saved

Ingredients

10 mins

8 servings

1 (16 oz)Package Immataion Crab Meat [feathered or, left chunked]
1/4 CupPurple Onions [fine minced]
1/2 CupCelery [with leaves - diced]
Salt & Fresh Ground Black Pepper [to taste]
1 CupReal Mayonnaise
1 tspOld Bay Seasoning
1/4 CupGreen Spring Onions
Juice Of 1/4 LG Lemon
1 tspHorseradish
1 tspFresh Dill
2 tbspClausens Dill Pickles [optional]
as neededFresh Lettuce
1 PackageFresh Slider Buns [with butter & garlic powder]

Saved

Steps

10 mins

1

Here's all you'll need.
2

Feather your immataion crab meat, mince your vegetables and gently mix everything together. Chill well.
3

Optional: Sear your rolls in a hot pan with butter and garlic powder until crisped and browned.
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.
5

Pictured is a slider with my Creamy Avacado Spread at the base.
Enjoy!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on April 12, 2016 13:48

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!