Go Back

Crab Cake Sliders made with Salt and Vinegar Chips

Print Recipe
Servings 12 sliders

Ingredients
  

For the crab cakes:

  • 3.5 wt oz about 4 cups Salt and Vinegar Kettle Brand Chips
  • 12 oz lump crab meat
  • ½ teaspoon 3g salt
  • ½ teaspoon 1g pepper
  • pinch cayenne
  • ½ teaspoon 2g Old Bay seasoning
  • 1 egg
  • 1 tablespoon 2g chives, chopped
  • ½ a large red bell pepper finely chopped
  • 2 tablespoon 28g unsalted butter

For the Pilsner Remoulade:

  • 1 cup 224g mayonnaise
  • 2 tablespoons 28g pilsner
  • 1 tablespoons 15g Dijon mustard
  • 1 teaspoon 5g cream style horseradish
  • 1 teaspoon 3g hot sauce
  • 1 tablespoon 8g lemon juice
  • ½ teaspoon 4g garlic powder
  • 1 teaspoon 3g creole seasoning
  • 1 tablespoon 2g chopped chives
  • ¼ teaspoon .5g paprika

For the sliders:

  • 12 slider buns
  • green leaf lettuce

Instructions
 

  • Add the chips to a food processor, process until just crumbs remain.
  • Add the chips, crab meat, salt, pepper, cayenne, Old Bay, egg, chives, and bell pepper, mix to combine.
  • Lay a sheet of aluminum foil on a flat surface. Form the crab cake mixture into a long log down the center of the aluminum foil, roll the foil around the log until tightly covered, twist the ends.
  • Place the log in the freezer for 15 minutes (to make this in advance, refrigerate for up to 24 hours, then freeze just prior to use).
  • Remove from the freezer and slice the log into 12, 1-inch slices.
  • Heat the butter in a large skillet. A few at a time, gently press the circles with a flat hand to make them slightly thinner and more compact.
  • Place the crab cakes in the skillet, cooking on both sides until golden brown, about 5 minutes.
  • Remove from the skillet, place on a stack of paper towels.
  • Stir together all the remoulade ingredients until well combined.
  • To assemble the sliders add a piece of lettuce, and a crab cake to the middle of each bun, drizzle with remoulade, serve immediately, with a pilsner.