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

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