Description
Crab season is here and this jumbo lump Chesapeake Crab Salad is perfect for backyard BBQs, cookouts, dinners, and more!
Ingredients
Scale
- 1 lbs Jumbo Lump Crab
- 2 tbsp Scallions, sliced
- 1 tbsp Parsley, chopped
- 1 tbsp Dijon Mustard
- 3 tbsp Mayonnaise
- 2 tsp Sriracha
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay
- 1 Lemon, juiced
- 1 pk Pretzel Slider Rolls
- 2 tbsp Butter, melted
- 1 cup Iceberg Lettuce, shredded
Instructions
- Mix Base: In a large bowl add your chopped scallions and parsley along with mustard, mayo, sriracha, old bay, and the juice of one lemon.
- Clean Crab: Gently pick through the crabmeat looking for any pieces of shell. Try to not break up the lumps as best you can.
- Combine and Chill: Finally, fold together all the ingredients so that the crab meat is well coated. Let chill in the refrigerator for 30 minutes before serving.
- Toast Rolls: To prepare the sliders brush melted butter on your rolls then lightly dust with old bay and toast under the broiler for about 2 minutes.
- Assemble: Pile the crab salad on top then add a layer of lettuce, tomato, or pickles if you like before cutting it into individual sandwiches.
Notes
Serving size one slider sandwich with about 2-3 oz of crab salad. Store crab salad in an airtight container. Use within 48 hours once opened.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 slider sandwich
- Calories: 245 kcal
- Sugar: 1 g
- Sodium: 578 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 34 mg
Keywords: Chesapeake Crab, Crab Salad, Sliders