Chef’s Corner
Recipe by
CHEF OZZIE JORDAN Club Chef de Cuisine
Crab Meat Sliders
Dressing Yield: 6 oz.
• • • • • •
½ cup Mayonnaise 1 oz. Sweet Relish 1 clove Chopped Garlic 1 T. Apple Cider Vinegar 1 T. Siracha 1 pinch Chopped Parsley, optional
Place all ingredients in mixing bowl and mix well, season with salt & pepper. Add more siracha if you prefer spicier, set aside.
Crab Meat Filling Makes 8 sliders • 8 oz. Lump Crab Meat • 8 oz. Diced Cooked Potatoes (Yukon) • 1 oz. Olive Oil • 6 oz. Dressing • 8 slices Roma Tomatoes • Lettuce Leaves (Arugula works great) • (8) 2 oz. Brioche Mini Buns
To Build Crab Meat Sliders Heat skillet over medium heat, add olive oil. Toast buns on both sides. Place lettuce and tomato slice on bottom part of bun, top with crab mixture and cover with top of the bun. Use toothpicks to hold sandwich together.
Gently mix crab meat, potatoes and prepared dressing, salt & pepper as needed, set aside.
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S P R I N G 2 0 21
• LIFEstyle M AGA ZINE
