Crab Cake Sliders with Dill-Caper Cream |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 1 |
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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 |
Directions:
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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