Crab Cake Sliders with Dill-Caper Cream

Name: Crab Cake Sliders with Dill-Caper Cream
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters arugula; 1 teaspoons freshly ground black pepper; 237 milliliters soft, fresh breadcrumbs; 12 brioche rolls, split; 12 servings Dill-Caper Cream; 2 green onions, thinly sliced; 454 grams fresh lump crabmeat, drained and picked; 59 milliliters mayonnaise; 0 teaspoons salt; 237 milliliters crushed saltine crackers; 118 milliliters vegetable oil

Crab Cake Sliders with Dill-Caper Cream

Crab Cake Sliders with Dill-Caper Cream might be just the hor d'oeuvre you are searching for. This recipe serves 12. One serving contains 207 calories, 9g of protein, and 14g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have saltine crackers, pepper, dill-caper cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 27 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Stir together first 6 ingredients. Cover and chill 30 minutes.

Shape chilled crab mixture into 12 patties (about 1/3 cup each).

Ingredients you will need

Crab

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.

Ingredients you will need

Breadcrumbs

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

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.

Ingredients you will need

Arugula

Cream

Roll

Crab

Dill

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

237milliliters

arugula 1teaspoons

freshly ground black pepper 237milliliters

soft, fresh breadcrumbs 12

brioche rolls, split 12servings

Dill-Caper Cream 2

green onions, thinly sliced 454grams

fresh lump crabmeat, drained and picked 59milliliters

mayonnaise 0teaspoons

salt 237milliliters

crushed saltine crackers 118milliliters

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.