Crab Cake Sliders with Pineapple Kiwi Salsa

20 Apr

Crab. Spice. Kiwi. SLIDERS. Need I say much more? Are you in? That’s how I felt. All I needed was to see this picture and I knew it was the perfect dinner for a warm April night.

Similar to the Quinoa Salad I posted yesterday, this has three concoctions that you need to make which all combine to make the most delicious, delectable, mouth-watering sliders. The recipe is from one of my favorite sites – How Sweet It Is. Definitely high on my list of blogs to read every week. Love her blog, recipes, ramblings etc. Love. It. All.

Read it.

Ok, good chat.

Ready to make some crab cakes?!


For the crab cakes (I halved the original recipe) – makes 4-5 sliders:

  • 1/2 pound lump crabmeat
  • 4 saltine crackers, crushed (I used large, textural multigrain crackers…which was perfect)
  • 1/2 large egg (I know what you’re thinking, but if you crack it in a separate dish and only use roughly half…it works.)
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon plain greek yogurt or mayonnaise (If you go the greek yogurt route I put emphasis on plain yogurt. No vanilla yogurt. That’d be weird)
  • pinch of cayenne pepper
  • salt & pepper to taste
  • 1/2 tablespoon olive oil (for cooking the crab cakes…NOT for mixing in with the crab cakes)
  • 4-5 whole grain slider buns or dinner rolls

For the pineapple kiwi salsa:

  • 1 kiwi, peeled and chopped
  • 1/2 jalapeño, chopped
  • 2 pineapple rings, chopped (I bought a can of pineapple rings – this is the easier route than using an actual pineapple)
  • 2 tablespoons chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • the juice of half a lime (about 1 Tbsp)
  • salt and pepper to taste

For the spicy lime sauce:

  • 1/4 cup plain greek yogurt (Again, no vanilla yogurt. Gross. Just plain.)
  • 1 teaspoon Sriracha sauce (or more if desired)
  • zest of half of a lime
  • juice of half a lime

How to Make:

I worked backwards, making the salsa first, then the sauce and then the crab cakes. I didn’t want any cold crab cakes! That’s just not right. So, salsa first.

Chop up your kiwi, red onion, jalapeño, pineapple rings and cilantro. Toss them all together in a bowl and then douse them with the half of the lime.

Set it off to the side and marvel and how fantastic it looks. Sprinkle with salt and pepper. Perhaps have a taste test. Or two. Or seven.

Now for the sauce! Measure out your plain greek yogurt and pour it into a separate small bowl. Juice the other half of your lime and dribble in your Sriracha sauce. (I am not a huge fan of Sriracha sauce and now have a giant bottle in my refrigerator. If you live nearby, come and grab it. It’s yours. I only needed it for this recipe and have no idea when I’ll ever use up the entire bottle. It will take 27 years. Serious.) Zest your lime and sprinkle it in with the rest of the sauce and stir it all up. I popped this in the refrigerator while we made the crab cakes.

Crab cake time baby. Combine all ingredients except for olive oil (I was a moron and didn’t read the directions and combined this with my ingredients. Don’t be like me. Read the directions.) in a bowl and stir it all up until it’s all thoroughly mixed together. A spatula works best for this task.

Heat up a skillet on medium heat and drizzle in your olive oil. While it’s heating up, form the crab cake mixture into small, thick patties. You should have enough for 4-5  patties. (Note my awesome plate below…it’s from one of my best friends and says ‘big’ and then a picture of a giant smiling cheese. I giggle every time I use it. The end.)

Place them in your skillet and cook until they turn a lovely light golden color. This takes just about 4 minutes on each side. Your kitchen smells just grand at this point. Mmmmm…crab.

Once the sliders are ready to be eaten, put ’em on a plate, grab the salsa and sauce and begin assembling!

I slathered the sauce on both top and bottom buns and then placed the salsa in a nice, round heap on top of the crab cake patty. Bun on top and you are about to taste heaven.



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