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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Crab Salad Buns

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I have a soft spot for crab and today I decided to satisfy my craving for it with these crab salad buns.

This recipe is for 12 buns.

Ingredients:

For the buns:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

For the crab salad:

700gr of crab meat, I used canned crab meat

3 celery stalks, chopped very small

1 granny smith apple, chopped very small

Juice of 1 lime

8 tablespoons of mayonnaise

2 teaspoons of mustard

Celery salt to taste

Salt to taste

Pepper to taste

½ cup of chopped chives, plus more for decoration

Extras:

Poppy seeds

Egg wash

To make the buns:

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the dough has risen, place it on a floured working area and divide it into 12 equal pieces. Shape each piece into a ball. Place the balls in an oven tray lined with parchment paper, leaving some space in between.

Grease with some vegetable oil, one large piece of plastic wrap. Cover the buns with it, greased side touching the buns (this will prevent them from sticking to the plastic). Let them rise for 1 hour in a warm place.

About 10 minutes before the buns are done rising, preheat your oven to 180C/350F.

Once the hour is up, brush the buns with the egg wash and sprinkle them with some poppy seeds. Bake them for 15 minutes or till golden.

To make the crab salad, just mix all of the ingredients in a large bowl.

Make a cut along the top of each bun, without going all the way down. Stuff each bun generously with the crab salad and decorate with some chives. Enjoy!

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