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Slider Trio: Sliding into Summer
May 30, 2016 at 1:22 pm 0
Memorial Day weekend marks the official kick off to summer - and what better way to celebrate than to slide into summer with a trio of sliders!  Today, we have made a variety, sure to please any crowd: Crab Cake Sliders, Tuna Sliders and Cheeseburger Sliders. For both of the seafood sliders, I like to top with a heaping tablespoon of coleslaw. FullSizeRender-19 Crab Cake Sliders with Lemon Caper Aioli  Crab Cake Ingredients:  1 lb lump crab meat 2/3 cup panko bread crumbs 1 egg 6 tsp. lemon juice A pinch of salt, pepper and mustard seed Lemon Caper Aioli: 1/4 cup capers (mashed) 1 cup mayonnaise 3 tsp. lemon juice Directions for crab cakes:
  1. In a medium bowl whisk together the egg, lemon juice, salt, pepper and mustard seed.
  2. Next, fold in the lump crab meat and panko and mix together.
  3. Coat the bottom of your cast iron skillet with oil and heat over medium heat.
  4. Form small patties and add to the cast iron skillet.
  5. Cook approximately 5 minutes on each side, until both sides are golden brown.
  6. After you flip the crab cakes, this is a good time to toast your bread, I just pop it into the oven, broil on high for a few minutes. Since we're having sliders, I'm using King's Hawaiian rolls, one because the size is perfect for sliders and two, the rolls are a little sweet and adds a nice flavor combination to the sliders.
  7. Once ready, coat the toasted rolls with your lemon caper aioli (In a small bowl, mash together the capers then add in the mayonnaise and lemon juice).
  8. Next, add the crab cake, top it with a tablespoon of coleslaw and add a skewer to hold everything together. Repeat. Serve.
FullSizeRender-21 Tuna Sliders with Wasabi Aioli: Ingredients: 5 oz Bonito del Norte white tuna 2/3 cup panko bread crumbs 1 egg 1 tbsp red onion (finely chopped) A pinch of salt, pepper and mustard seed Directions:
  1. In a medium bowl whisk together the egg, salt, pepper and red onion.
  2. Next, fold in the white tuna and panko and mix together. For this recipe, I'm using one of my favorite brands of white tuna by Donostia Foods.
  3. Coat the bottom of your cast iron skillet with oil and heat over medium heat.
  4. Form small patties and add to the cast iron skillet.
  5. Cook approximately 5 minutes on each side, until both are golden brown.
  6. After you flip the tuna cakes, this is a good time to toast your bread, I just pop it into the oven, broil on high for a few minutes. Since we're having sliders, I'm using King's Hawaiian rolls, one because the size is perfect for sliders and two, the rolls are a little sweet and adds a nice flavor combination to the sliders.
  7. Once ready, coat the toasted rolls with your wasabi aioli which is just one part mayonnaise and the other part wasabi (depending on how much wasabi flavor you like, add in more or less).
  8. Next, add the tuna cake, top it with a tablespoon of coleslaw and add a skewer to hold everything together. Repeat. Serve.
For the coleslaw: Ingredients: 14 ounce package - shredded cabbage 1 cup  mayonnaise 1/4 cup of Dijon mustard by Maille Pinch of salt and pepper 1 tsp of celery salt Instructions:
  1. In a large bowl, add the shredded cabbage, gradually folding in the mayonnaise and mustard. For this recipe, I'm using Maille. This brand is one of my favorites when it comes to mustard and what I love is that they make a variety of flavors. For this, we're keeping it simple and using the original Dijon.
  2. Next season the coleslaw mixture with celery salt and a dash of salt and pepper. I’ve recently become obsessed with celery salt and have been using the savory seasoning in just about everything.
  3. Chill in the refrigerator until you are ready to serve.
FullSizeRender-20 Cheeseburger Sliders: Ingredients: 1 lb. ground beef 1 tbsp. Dijon mustard - Maille A pinch of salt and pepper Monterey Jack cheese Directions:
  1. In a medium bowl, knead together the ground beef, salt, pepper and mustard. In this recipe, I'm using ground sirloin extra lean 90/10. I always say, the leaner, the better. For a juicy burger a lot people stick to 80/20. When you can find 90/10, I say get it!
  2. Form small patties.
  3. Now, it's time to cook. The best way to enjoy burgers is on the grill. But, if you live in an apartment like me, you can't really do that. You can make the burgers in a pan on the stove, or you can use an indoor electric grill.
  4. Heat the grill over high heat and add the burger patties.
  5. Cook approximately 5 minutes on each side, until both sides are cooked.
  6. After you flip the burgers, this is a good time to toast your bread, I just pop it into the oven, broil on high for a few minutes. Since we're having sliders, I'm using King's Hawaiian rolls, one because the size is perfect for sliders and two, the rolls are a little sweet and adds a nice flavor combination to the sliders.
  7. For all you cheese lovers, you'll want to add the cheese at the very end to melt.
  8. Once ready, coat the toasted rolls with your choice of mustard, mayonnaise, ketchup.
  9. Next, add the hamburger or cheeseburger, which ever your crowd prefers.
  10. Top it with lettuce, tomato and add a skewer to hold everything together. Repeat. Serve.
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