Chesapeake Crab Salad- Better than Crab Cakes
This jumbo lump Chesapeake Crab Salad is perfect for backyard BBQs and cookouts.
Equipment
- large bowl
- Broiler
Ingredients
Seafood
- 1 lbs Jumbo Lump Crab
Vegetables and Condiments
- 2 tablespoon Scallions Sliced
- 1 tablespoon Parsley Chopped
- 1 tablespoon Dijon Mustard
- 3 tablespoon Mayonnaise
- 2 teaspoon Sriracha
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay
- 1 Lemon Juiced
Additional Ingredients
- 1 pk Pretzel Slider Rolls
- 2 tablespoon Butter Melted
- 1 cup Iceberg Lettuce Shredded
Instructions
Crab Salad
- In a large bowl add your chopped scallions and parsley along with mustard, mayo, sriracha, old bay, and the juice of one lemon.
- Gently pick through the crabmeat looking for any pieces of shell. Try to not break up the lumps as best you can.
- Finally, fold together all the ingredients so that the crab meat is well coated. Let chill in the refrigerator for 30 minutes before serving.
Sliders
- To prepare the sliders brush melted butter on your rolls then lightly dust with old bay and toast under the broiler for about 2 minutes. Keep a close eye on them to make sure the rolls don't burn.
- Pile the crab salad on top then add a layer of lettuce, tomato, or pickles if you like before cutting it into individual sandwiches.
Notes
Serving size one slider sandwich with about 2-3 oz of crab salad. Store crab salad in an airtight container. Use within 48 hours once opened.
Nutrition
Serving: 1sliderCalories: 245kcalCarbohydrates: 23gProtein: 11gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 578mgPotassium: 155mgFiber: 1gSugar: 1gVitamin A: 162IUVitamin C: 12mgCalcium: 36mgIron: 1mg
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