Crab Cake-Potato Chip Sliders
Prep: 25 minutes plus standing and chilling
Grill: 8 minutes • Serves: 4
1 garlic clove, minced
10 tablespoons mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Old Bay Seasoning
1/4 cup finely chopped red bell pepper
1 pound refrigerated jumbo lump or canned crabmeat, drained and picked through
2 cups sea salt & cracked pepper kettle cooked potato chips, 1 cup finely crushed, 1 cup whole
Nonstick cooking spray
8 butter slider buns
2 tablespoons Dijon mustard
8 small bibb lettuce leaves
1/4 cup thinly sliced red onion
1. Line rimmed baking pan with parchment paper. In large bowl, whisk eggs; stir in garlic, 1/2 cup mayonnaise, chives, lemon juice and seasoning. Fold in bell pepper; gently fold in crabmeat and crushed potato chips, breaking up crabmeat slightly. Let stand 10 minutes.
2. Form crabmeat mixture into 8 (3-inch) cakes and place on prepared pan; refrigerate 45 minutes.
3. Prepare outdoor grill for direct grilling over medium heat. Spray both sides of crab cakes with cooking spray; place on hot grill rack, cover and cook 8 minutes or until internal temperature reaches 160°, turning once. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.
4. In small bowl, whisk mustard and remaining 2 tablespoons mayonnaise. Spread top halves of buns with mustard mixture; over bottom halves of buns, layer lettuce, crab cakes, onion, remaining 1 cup whole potato chips and top halves of buns, mustard mixture side down. Makes 8 sliders.
Approximate nutritional values per serving (2 sliders):
745 Calories, 41g Fat (6g Saturated), 193mg Cholesterol,
1708mg Sodium, 61g Carbohydrates, 5g Fiber, 27g Protein