and avocado slices make this club slider a real winner.
I’ve been saying how great that it’s crab season, so yup, I’m still buying, cracking, and picking that sweet meat. So, here’s another crab recipe that brings back the club sandwich that I love. Of course, in a mini version by the way of sliders.
When I was making this, I lightly toasted the buns because club sandwiches are usually made with toasted bread. I also made some without toasting the buns. The verdict was split among my tasters, so you can decide what will be your pleasure.
The crab salad on this slider reminded me that it’s been ages since I’ve had a really good lobster roll. The last couple of times I ordered it at a restaurant, I was so disappointed. You know that feeling when something just doesn’t hit the spot and your little taste buds are so sad. I think I might use this same recipe and do a lobster slider, too.
Anyway, enjoy crab season and make these little gems. Well, these sliders are double high, so they’re not quite that little. Open wide!
12 slider buns
4 cups loosely packed crab meat
¼ cup green onions, chopped fine
¼ cup mayo, plus extra for spreading on bun
4 tsp. ketchup
1 tsp. white wine vinegar
dash of salt, if needed
8 pieces of bacon
12 cherry tomatoes for garnish (optional)
Combine the crab meat, green onions, quarter cup of mayo, ketchup, and white wine vinegar. Add salt as needed. Set aside.
Cook bacon according to your likeness: soft, medium crisp, or crispy. I like medium crisp. Cut each bacon into thirds. Set aside.
Peel and pit the avocados. Slice and set aside.
Cut the buns into thirds with the middle piece about ½-inch thick. Lightly toast them, or leave them soft. It’s up to you.
Line up all the bottoms of the buns and divide the crab salad equally among them. Spread mayo lightly on one side of the middle piece of bun. Place on the crab, mayo side up. Top with avocado and two pieces of bacon. Poke a toothpick into a cherry tomato and secure it into the bun.
Recipe by Pearl
Photo by Sunny