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Crab Cake Sliders
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Preparation time: 15 minutes
Total time:
Source:
| Cook Time: 12 minutes Chill: 30 minutes Yield: Makes 12 servings Ingredients | |
| 1 pound | fresh lump crabmeat, drained and picked |
| 2 | green onions, thinly sliced |
| 1 cup | crushed saltine crackers |
| 1/4 cup | mayonnaise |
| 1/2 teaspoon | freshly ground black pepper |
| 1/4 teaspoon | salt |
| 1 cup | soft, fresh breadcrumbs |
| 1/2 cup | vegetable oil |
| 12 brioche rolls, split | |
| 1 cup | arugula |
Dill-Caper Cream
Preparation
1. Stir together first 6 ingredients. Cover and chill 30 minutes.
2. Shape chilled crab mixture into 12 patties (about 1/3 cup each). Place breadcrumbs in a shallow dish; dredge both sides of patties in breadcrumbs. Fry patties in hot oil, in batches, in large skillet over medium-high heat 2 minutes on each side or until golden. Drain on paper towels. Place 1 crab cake on bottom half of each roll; top each with arugula and a dollop of Dill-Caper Cream. Cover with top halves of rolls.
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