If you love the rich, delicate flavors of crab but want something lighter and fresher than traditional crab cakes, then these Chesapeake Crab Salad Sliders are perfect for you. Combining succulent jumbo lump crab with a zesty blend of seasonings and a touch of heat, this crab salad is a refreshing take on a seafood favorite. Served on pretzel slider rolls with crisp iceberg lettuce, these sliders are perfect for casual gatherings, summer picnics, or a deliciously light lunch. Elevate your next seafood meal with this vibrant, no-fuss dish that celebrates the best of Chesapeake Bay flavors.
Ingredients:
For the Crab Salad:
- 1 lb jumbo lump crab meat
- 2 tablespoons scallions, sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 lemon, juiced
For the Sliders:
- 1 pack pretzel slider rolls
- 2 tablespoons butter, melted
- 1 cup iceberg lettuce, shredded
Instructions:
- Prepare the Crab Salad:
- In a large mixing bowl, gently combine the jumbo lump crab meat, sliced scallions, and chopped parsley.
- Be careful not to break up the crab meat too much; you want to keep those beautiful chunks intact.
- In a separate small bowl, whisk together the Dijon mustard, mayonnaise, Sriracha, Worcestershire sauce, Old Bay seasoning, and lemon juice until well combined.
- Pour the dressing over the crab mixture and gently fold together until the crab is evenly coated.
- Taste and adjust seasoning if needed.
- Seal the crab salad in an airtight container and chill in the refrigerator for a minimum of 30 minutes to let the flavors blend beautifully.
- Prepare the Slider Rolls:
- Preheat your oven to 350°F (175°C). Slice the pretzel slider rolls in half and place them on a baking sheet, cut side up.
- Brush the cut sides of the rolls with melted butter and bake in the preheated oven for about 5 minutes, or until the edges are golden and slightly crispy.
- Assemble the Sliders:
- Place a small handful of shredded iceberg lettuce on the bottom half of each pretzel slider roll.
- Generously spoon the chilled crab salad onto the lettuce. Place the top half of the roll over the salad to complete the slider.
- Serve:
- Arrange the sliders on a serving platter and garnish with additional chopped parsley or a sprinkle of Old Bay seasoning, if desired. Serve immediately.
Conclusion:
These Chesapeake Crab Salad Sliders offer a delightful and refreshing way to enjoy the flavors of crab without the heaviness of fried crab cakes. The combination of tender jumbo lump crab, zesty mustard and Sriracha dressing, and the crunch of fresh iceberg lettuce, all nestled in a buttery pretzel roll, makes for an irresistible bite-sized treat. Perfect for a quick and elegant appetizer, a light lunch, or a casual dinner, these sliders are sure to impress seafood lovers and anyone looking for a taste of the Chesapeake.
Chesapeake Crab Salad Sliders: A Fresh Twist on a Classic
Ingredients
- 1 lb jumbo lump crab meat
- 2 tablespoons scallions sliced
- 1 tablespoon fresh parsley chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 lemon juiced
- 1 pack pretzel slider rolls
- 2 tablespoons butter melted
- 1 cup iceberg lettuce shredded
Instructions
- Prepare the Crab Salad: In a large mixing bowl, gently combine the jumbo lump crab meat, sliced scallions, and chopped parsley. Be careful not to break up the crab meat too much; you want to keep those beautiful chunks intact. In a separate small bowl, whisk together the Dijon mustard, mayonnaise, Sriracha, Worcestershire sauce, Old Bay seasoning, and lemon juice until well combined. Pour the dressing over the crab mixture and gently fold together until the crab is evenly coated. Taste and adjust seasoning if needed. Seal the crab salad in an airtight container and chill in the refrigerator for a minimum of 30 minutes to let the flavors blend beautifully.
- Prepare the Slider Rolls: Preheat your oven to 350°F (175°C). Slice the pretzel slider rolls in half and place them on a baking sheet, cut side up. Brush the cut sides of the rolls with melted butter and bake in the preheated oven for about 5 minutes, or until the edges are golden and slightly crispy.
- Assemble the Sliders: Place a small handful of shredded iceberg lettuce on the bottom half of each pretzel slider roll. Generously spoon the chilled crab salad onto the lettuce. Place the top half of the roll over the salad to complete the slider.
- Serve: Arrange the sliders on a serving platter and garnish with additional chopped parsley or a sprinkle of Old Bay seasoning, if desired. Serve immediately.