Crab & Quinoa Sliders with Wasabi Mayo, Sesame Cucumber and Potato Chips

These sliders come together fairly quick since I buy the crab meat already prepared. If you want to save even more time, you can cook the quinoa in advance and have it in the fridge.

When I make sliders, I normally make my own buns. I have only been able to find one kind of slider buns here and even though they taste just fine, I don’t love the way they look. They are quite pale and a bit boring. So for when I am pressed for time, I buy them but I pimp them up a little bit. This is my 10 minute bun hack: I brush them with some egg wash. Then sprinkle them with sesame seeds (or poppy seeds) and then I bake them in a 180C/350F preheated oven for 10 minutes. You can see the before and after below:

This recipe makes about 8 sliders.

Ingredients:

For the patties:

1/3 cup of white quinoa

360grs Crab meat (I used canned crab), make sure to press off any excess water.

1/2 teaspoon of garlic powder

1 ½ teaspoon of onion powder

½ teaspoon of celery salt

½ teaspoon of cayenne pepper

Pinch of salt

2 eggs

1 egg white

¼ cup of breadcrumbs

1/3 cup of panko

For the wasabi mayo:

½ cup of mayonnaise

1 ½ teaspoon of wasabi (more or less to taste)

Juice of half a lime

For the sesame cucumber:

½ a cucumber, thinly sliced (I used a mandoline)

1 tablespoon of sesame oil

1 tablespoon of white vinegar

1 teaspoon of honey

1 teaspoon of soy sauce

Extras:

Slider buns

Potato chips

Vegetable oil for cooking the patties

Garden cress for decoration (optional)

 

To make the sesame cucumber: To make the dressing, just whisk together in a small bowl the sesame oil, vinegar, honey and soy sauce. Set it aside.

Thinly slice the cucumber, I used a mandoline to be faster. Place a few paper towels in a medium bowl and place the sliced cucumber on top. You want to get rid of extra moisture. When you are ready to serve, then mix the cucumber with the dressing.

To make the wasabi mayo, just whisk the mayo with the wasabi and lime juice. Set it aside.

To make the patties:

First cook the quinoa. I use white quinoa because it binds better with the rest of the ingredients. Rinse it under cold water and then boil it for 12 minutes. Drain it and set it aside to cool down. Once it is cold, start making the patties.

Mix all of the ingredients in a bowl. Shape each burger using your hands. I used about 1/3 of a cup of the crab mixture per burger. Pour some vegetable oil (I used about ¼ of a cup) in a large pan over medium heat. Cook the patties until golden, about 3 minutes on each side.

To serve, just place a few slices of the sesame cucumber on the lower part of the bun, then add the burger. Top it with some wasabi mayo, crumbled potato chips and garden cress. Serve straight away.

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