Description
A refreshing crab salad that captures the essence of the coast, perfect for sliders or as a standalone dish.
Ingredients
- 1 lb jumbo lump crab
- 2 tbsp scallions, sliced
- 1 tbsp parsley, chopped
- 1 tbsp Dijon mustard
- 3 tbsp mayonnaise
- 2 tsp Sriracha
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 lemon, juiced
- 1 package pretzel slider rolls
- 2 tbsp butter, melted
- 1 cup iceberg lettuce, shredded
Instructions
- Combine the jumbo lump crab, scallions, parsley, Dijon mustard, mayonnaise, Sriracha, Worcestershire sauce, Old Bay, and lemon juice in a large bowl.
- Fold the mixture carefully to avoid breaking up the crab too much.
- Preheat your oven to 350°F (175°C) while setting aside the crab mixture.
- Brush the pretzel slider rolls with melted butter and place them on a baking sheet.
- Toast them in the oven for about 5-7 minutes, until golden brown.
- Remove the rolls from the oven and allow them to cool slightly before assembling.
- Layer a generous amount of the crab salad on the bottom half of each toasted slider roll, topped with shredded iceberg lettuce.
- Place the top half of the roll on top and serve.
Notes
Opt for fresh, sustainable crab and adjust ingredients based on personal taste. Add diced celery or bell peppers for crunch.
