Cake, Batter, and Bowl

Avocado Crab Cake Sliders

Sandwiches

Avocado Crab Cake Sliders

Avocado Crab Cake Sliders

I have a huge folder of recipes from blogs that I’d like to try on my laptop (and now also a growing gallery on pinterest!), and pretzel rolls have been on my list forever. A soft sandwich roll that tastes like a pretzel – mmmmm, what’s not to love? I imagine they’d make almost any sandwich/burger better. I still haven’t managed to find the time to bake them though, so when I ran across pretzel slider buns at Costco, I immediately threw a package in our cart. I decided they would be perfect for the summer crab cake sliders I’d been dreaming about since last winter.

I whipped up a delicious batch of crab cakes bound together with avocado instead of mayo and then nestled the crab cakes between the pretzel buns spread with more avocado and a festive corn and red pepper mixture. These just scream summer! Oh, and I used a bit of vinegar in the crab cakes and avocado spread to add a little tang, but I think lime juice would be even better. I just happened to be out of limes!

Avocado Crab Cake Sliders
Printable Recipe

Ingredients:

Crab Cakes:
2 1/2 tablespoons olive oil, divided
1/2 cup finely chopped red onions
2 garlic cloves, minced
1 pound lump crabmeat
1/4 cup mashed avocado
1/2 cup panko
1 large egg, beaten
1 tablespoon white vinegar
1/2 teaspoon salt

Assembly:
1 cup cooked corn
1/2 cup chopped roasted red peppers
1/2 cup mashed avocado
1 tablespoon white vinegar
1/4 teaspoons salt
6 pretzel slider buns, split and toasted

Directions:
To make the crab cakes, heat 1/2 tablespoon of olive oil in a skillet over medium heat and sauté onions for 5 7o 7 minutes, or until soft; add garlic and sauté one additional minute. In medium bowl, mix together the lump crabmeat, onions, avocado, panko, egg, vinegar, and salt. Shape mixture into 6 crab cakes. Heat 1 tablespoon olive oil over medium heat in a nonstick skillet. Add 3 crab cakes and cook until golden brown, about 3 to 4 minutes per side. Repeat with remaining 1 tablespoon olive oil and 3 crab cakes.

To assemble the crab cakes, place corn and red peppers in a small bowl and mix well. Place avocado, vinegar, and salt in a small bowl and stir well. Spread avocado mixture evenly on the cut side of the top halves of the buns. Place 1 crab cake on each bottom bun, top with corn and red pepper mixture, and the top half of the buns spread with avocado. Makes 6 sliders.

Nutrition: 518 calories, 27.0g fat, 13.3g fiber, 19.6g protein per slider
Cost: $3.88 per slider

Chicken Cordon Bleu Burgers

It’s always fun to update a retro recipe. I can’t actually remember the last time I had chicken cordon bleu, which you probably know is a boneless chicken breast rolled around ham or prosciutto and Swiss or bleu cheese and then coated in bread crumbs. But, I was...

Avocado Crab Cake Sliders

I have a huge folder of recipes from blogs that I’d like to try on my laptop (and now also a growing gallery on pinterest!), and pretzel rolls have been on my list forever. A soft sandwich roll that tastes like a pretzel – mmmmm, what’s not to love? I imagine they’d...

Blackened Tilapia Sandwiches with Avocado Spread and Crispy Plantains

I used to always immediately think of McDonald’s when anyone mentioned fish sandwiches. I’ve actually never had a Filet-O-Fish, but they were my brother’s favorite when we were lucky enough to stop by the Golden Arches growing up, and I have fond memories of him...

BBQ Sloppy Joes

My mom used to make sloppy joes for us pretty regularly growing up. I have very fond memories of watching her add the ketchup and mustard to the ground beef simmering in a pot on the stove, and then of course of all of us attempting to eat the sandwiches without...

Indian Saag Naanburgers

You didn’t think I’d stop at just making a naanwich did you? Nope, the same day I made that chicken tikka masala inspired sandwich, I also knew I wanted to make an Indian inspired burger, which of course, would have to be called a naanburger, haha. It’s funny how I’m...

Bacon Burgers with Roasted Garlic Cherry Glaze and Gorgonzola Cheese

We're back from New Zealand! It was an absolutely amazing trip, and I can't wait recap all the highlights and share a few recipes inspired by our journey! I've gotten into the habit of keeping a detailed journal with notes about all our activities and meals whenever...

Helmand Hamburgers

Way back in April, a few Boston bloggers and I had the pleasure of meeting Joanne, the hilarious voice behind Eats Well With Others, while she was in town to run the Boston Marathon. I know, I know, you’re jealous, right? She’s awesome! We enjoyed dinner at The...

Pulled Pork Sandwiches on Toasted Garlic Buns

Ever since I went to Sweet Cheeks and was disappointed that the “Texas toast” my pulled pork sandwich was served on was simply white sandwich bread, I’ve been dreaming about pulled pork piled high between pieces of garlic bread. So, I recently headed to our local meat...