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Mini Surf-and-Turf Burgers

Photo: Jean Allsopp; Styling: Mindi Shapiro Levine
Yield Makes 1 dozen

Ingredients

How to Make It

  1. Combine cocktail and tartar sauces in a small bowl. Prepare Mini Burgers, cover, and keep warm. Prepare Mini Crab Cakes, cover, and keep warm.

  2. Place Mini Burgers on toasted bread squares. Stack Mini Crab Cakes on top; skewer with decorative toothpick. Serve with cocktail sauce mixture.

Down at the Shore Cookbook