Sliders make seafood a smashing hit: The sweet crab, pickled onion, and creamy dill sauce will win over even the pickiest of eaters.
8 whole-wheat slider buns
5 tablespoons rice vinegar, divided
1 tablespoon sugar
1/2 cup thinly vertically sliced red onion
3 tablespoons canola mayonnaise, divided
3 tablespoons plain fat-free Greek yogurt
1 tablespoon chopped fresh dill
3/4 cup finely chopped red bell pepper
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2/3 cup whole-wheat panko
8 ounces lump crabmeat, drained and shell pieces removed
4 teaspoons canola oil
1 1/2 cups baby arugula
How to Make It
Preheat broiler to high. Hollow out buns, leaving a 1/2-inch-thick shell. Arrange buns in a single layer on a baking sheet. Broil 1 1/2 minutes on each side or until lightly toasted.
Place 1/4 cup vinegar and sugar in a microwave-safe bowl. Microwave at HIGH for 45 seconds. Stir in red onion. Let stand 15 minutes. Drain.
Combine remaining 1 tablespoon vinegar, 1 tablespoon mayonnaise, yogurt, and dill in a small bowl.
Combine remaining 2 tablespoons mayonnaise, bell pepper, and next 5 ingredients (through yolk). Add panko and crab, stirring to combine. Working with damp hands, divide crab mixture into 8 equal portions, shaping each into a 3/4-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 4 minutes on each side or until golden and thoroughly heated.
Spread 1 teaspoon yogurt mixture on bottom half of each bun. Top with 1 patty. Divide onions and arugula among sliders. Top with top halves of buns.
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