food fun and love

Our Dungeness Crab Sliders are absolutely perfect for summer! Scroll below for the recipe to perfect yours.


Makes 22 sliders
2 tablespoons butter
1/2 cup shallots, minced
2 pound fresh Dungeness crabmeat
2 tablespoons chives
3 tablespoons lemon juice
1 tablespoon parsley
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1/3 cup breadcrumbs
Cayenne pepper to taste
Salt and pepper to taste
2 tablespoons extra virgin olive oil
Tartar Remoulade Sauce

22 mini burger buns
3 ripe avocados
22 3-inch bamboo skewers with knots

In a skillet, sauté the butter and shallots on medium heat until soft. Transfer to a bowl and set aside to cool. In a large bowl, mix the crab, chives, lemon juice, parsley, shallots, mayonnaise, Dijon mustard, Worcestershire sauce and breadcrumbs. Add cayenne pepper to taste and mix well. Season with salt and pepper. Place in the refrigerator and let sit for about 10 minutes to firm. Remove from the refrigerator and form 22 sliders by hand. Sear on a hot griddle or frying pan with a little olive oil for 2 minutes on each side, until golden brown.

To assemble, cut the buns in half and lay the crab slider (warmed or room temperature) on the bottom half of the bun.  Cut the avocado in half and take out the seed. Scoop the avocado out of the skin. Thinly slice the avocado and lay about 4 slices on the top half of the burger bun. Place a large dollop of Tartar Remoulade Sauce on the avocado and then place the top half of the bun over the crab cake and insert a skewer through the slider to hold it together and serve.

Tartar Remoulade Sauce
Makes 2 cups
1/4 cup pickled relish
1/4 cup minced shallots (3 ounces)
2 tablespoons capers
1/2 teaspoon garlic, minced
1 1/4cup mayonnaise
1/2 cup sour cream
Salt and white pepper to taste
Blend everything together in a food processor, leaving the sauce a little chunky
Adjust seasonings if needed