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Crab Cake Sliders with Yogurt-Dill Sauce

8 slider buns
5 TBSP. rice vinegar,    divided
1 TBSP. sugar
½ cup thinly sliced red onion
3 TBSP. mayonnaise, divided
3 TBSP. plain Greek yogurt
1 TBSP. chopped fresh dill
¾ cup finely chopped red bell pepper
¼ tsp. black pepper
1/8 tsp. salt
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2/3 cup panko bread    crumbs
8 ounces lump crabmeat, drained
4 tsp. canola oil
1 ½ cups greens of your choice

Preheat broiler to high.
Hollow out buns, leaving a ½ inch shell.
Arrange buns in a single layer on a baking sheet.
Broil 1 ½ minutes until lightly toasted.
Place ¼ cup vinegar and sugar in a microwave bowl.
Microwave on high for 45 seconds.
Stir in red onion.
Let stand 15 minutes and drain.
Combine remaining 1 TBSP. vinegar, 1 TBSP. mayonnaise, yogurt and dill in a small bowl.
Combine remaining 2 TBSP. mayonnaise, bell pepper, and next 5 ingredients (through yolk).
Add panko and crab, stir to combine.
Divide crab mixture into 8 equal portions, shaping into a ¾ inch thick patty.
Heat a large nonstick skillet over medium-high heat.
Add oil to the pan; add crab cakes and cook 4 minutes on each side until golden.
Spread yogurt mixture on each bun, top with patty, onions and greens.
Serves 4.

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