Description
A flavorful and refreshing crab salad featuring jumbo lump crab meat, zesty mustard, and fresh herbs, perfect for summer gatherings.
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
- Juice of 1 Lemon
- 1 package Pretzel Slider Rolls
- 2 tbsp Butter (Melted)
- 1 cup Iceberg Lettuce (Shredded)
Instructions
- In a large mixing bowl, gently combine the jumbo lump crab, scallions, parsley, Dijon mustard, mayonnaise, Sriracha, Worcestershire sauce, Old Bay, and lemon juice.
- Mix carefully to keep the crab meat intact, ensuring all ingredients are evenly distributed.
- Cover the salad and refrigerate for about 30 minutes.
- While the crab salad chills, melt the butter and brush it on the pretzel slider rolls.
- Toast the rolls in a warm oven until golden brown.
- To assemble, lay down shredded iceberg lettuce on the bottom half of the toasted slider rolls.
- Spoon a generous amount of the crab salad onto each slider.
- Close with the top half of the pretzel roll and serve.
Notes
For added freshness, consider incorporating herbs like dill or chives. Adjust the spice level of Sriracha to taste.
