It is officially summer! That means lots of outdoor picnics and backyard meals. Even if it is just me and my husband at home, I love eating outside and enjoying every second of the warm summer. Especially in the midwest! Today, I am sharing a SUPER EASY recipe for crab slider sandwiches. They take minimal time to make and are super delish. They remind me of a vacation lunch when traveling somewhere warm. The crab salad is very simple (literally just crab, mayo, spices, lemon) and goes so well with mashed avocado and sprouted buns. You can also enjoy this crab salad on greens or even on its own. This recipe makes a large batch, so make sure you store extras in the fridge!
These sliders are made with Alaska surimi crab. For those who do not know, those are the flakey or stick “imitation crab” packages we see at the grocery store. It is actually made of wild Alaska pollock which is a mild and sweet white fish. It is the perfect fish to use for the sliders because of the flavor profile. I have mentioned how much I care about seafood quality in my previous blog posts and sourcing it from Alaska makes me feel confident that it is! So, don’t forget to #AskForAlaska next time you are grabbing surimi Crab at the store or online to your home.
Now, let’s get to the recipe!
Ingredients:
Directions:
Remove the flaked crab or sticks from the package and place in a large mixing bowl. Using your hands and/or a fork begin to break it apart so that the flakes are broken into small, thin pieces.
You can also chop it and break it up on a cutting board and put it back in the bowl.
Add avocado oil mayo to the bowl and mix well. Start with 2 tbsp and add a 3rd if you want it to be creamier.
Squeeze in lemon juice and mix again.
Lastly, add in your spices to taste. I used sea salt, lemon pepper and paprika. The paprika gives it a little kick. You can also add a dab of hot sauce if you like things spicy. Once crab salad is ready, set aside.
Prepare the avocado mash. Cut avocado in half and remove the pit and skin. Mash up in a small bowl.
Spread a layer of the avocado mash on one side of each bun. Add the lettuce on top followed by the crab salad. Add a little more salt and pepper and bite into it! Serve with a lemon wedge. Enjoy!
Thank you to the Alaska Seafood Marketing Institute for sponsoring this recipe. I am proud to work with an organization that promotes the consumption of high quality and sustainable seafood. For more information, please go to wildalaskaseafood.com
Ingredients
Directions
Remove the flaked crab or sticks from the package and place in a large mixing bowl. Using your hands and/or a fork begin to break it apart so that the flakes are broken into small, thin pieces.
You can also chop it and break it up on a cutting board and put it back in the bowl.
Add avocado oil mayo to the bowl and mix well. Start with 2 tbsp and add a 3rd if you want it to be creamier.
Squeeze in lemon juice and mix again.
Lastly, add in your spices to taste. I used sea salt, lemon pepper and paprika. The paprika gives it a little kick. You can also add a dab of hot sauce if you like things spicy. Once crab salad is ready, set aside.
Prepare the avocado mash. Cut avocado in half and remove the pit and skin. Mash up in a small bowl.
Spread a layer of the avocado mash on one side of each bun. Add the lettuce on top followed by the crab salad. Add a little more salt and pepper and bite into it! Serve with a lemon wedge. Enjoy!
