Saturday, December 1, 2012

Crab Cake Sliders with Pineapple Kiwi Salsa

These are good as an appetizer or entree, and are not as fattening as regular crab cakes, as the mayo has been replaced by yogurt.

Yield: 8 sliders

1 pound lump crab meat
1 egg
2 tbsp plain Greek yogurt
10 saltine crackers, crushed
1 tbsp hot Chinese mustard
1/4 tsp lemon juice
1/8 tsp ground cayenne pepper
Salt and pepper, to taste     
Olive oil, for frying

Combine all of the above ingredients with the exception of the olive oil and stir until well mixed.  Season to taste.

Heat a skillet to medium high and drizzle lightly with olive oil.  While the pan is heating, form the crab mixture into small slider-sized patties.  If desired, brown buns in the oven at 350 degrees for about 10 minutes.

Cook the crab cakes in the pan until crisp and brown, about 5 minutes per side.  Remove and set on paper towels to drain.  Place on buns, add desired toppings (see below!) and serve!
I served this with a Spicy Lime Yogurt Spread and Pineapple Kiwi Salsa - see the yogurt spread recipe below.  It was a fresh tasting combination with a nice spicy kick.  Enjoy!

Spicy Lime Yogurt Spread:
1/4 cup plain Green yogurt
2 tsp Thai chili garlic sauce
2 tsp lime juice
Salt and pepper, to taste

Tips:  If you are on a budget, canned crab is cheap and tastes just fine in crab cakes!

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