Crab Salad Sliders
Crab Salad Sliders are made with a creamy crab salad filling served on garlic-buttered, toasted Hawaiian rolls. This easy seafood appetizer is perfect for parties and casual gatherings. This recipe is built for a party but you can easily cut it in half for a family meal.
Servings 12 people
Ingredients
For the Crab Salad
- 16 ounces imitation crab (surimi)*
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon mascarpone or sour cream
- 1 teaspoon Old Bay seasoning
- 1 small celery rib , finely diced (about 2 tablespoons)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh chives
- 1/2 teaspoon salt
For the buns:
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Old Bay seasoning
- 2 teaspoons finely chopped fresh parsley
- 24 Kings Hawaiian sweet rolls
- 1 cup shredded fontina or mozzarella cheese
Instructions
For the Crab Salad:
- Break up or shred the crab meat into small pieces.
- In a large bowl, whisk the remaining crab salad ingredients together until well-blended. Refrigerate for at least hour to let the flavors intensify.
For the buns:
- Preheat oven to 350ºF.
- Slice the slider buns vertically through the tops, down the center, taking care not to cut all the way through the buns (you're making split-top rolls).
- Mix the melted butter, garlic powder, Old Bay seasoning, and parsley, and brush tops and insides of the buns with the butter. Press a generous pinch of shredded cheese into the split.
- Place the rolls on a baking sheet (you can leave them in their cardboard container). Bake until the tops are golden, about 10 minutes.
- Spoon the chilled crab salad into the splits. Serve at room temp (for up to two hours).
Video
Notes
* You can swap in canned lump crab meat for the surimi. Be sure to carefully pick through the meat to remove shell pieces and other debris