10ozfresh Dungeness crab meator your favorite crab, cooked
2tablespoonschopped fresh cilantro
1tablespoonchopped fresh parsley
zest of 1 lemon
2cupsfresh sproutsor fresh micro greens
4small slices cooked baconto serve
Sabra Supremely Spicy Hummusto serve
1avocadossliced, quartered and peeled, for garnish
In the bowl of a food processor, pulse the pretzels until you have crumbs. If you don’t have a food processor, place the pretzels in a resealable bag and pound with a rolling pin. Place the crumbs in a shallow dish.
Pick through the crab meat and remove all shells. Gently squeeze the crab meat between a few layers of paper towels to remove excess liquid. Combine the crab, celery, cilantro, parsley, and lemon zest in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. Diving the mixture into portions, forming 4-5 patties. If you have a 2 inch ring mold, that helps to form even patties, 2 inches wide and about 1 1/2 inches high. You can also use a standard sized ice cream scoop and your hands to form the patties. Refrigerate at least 30 minutes or until ready to cook and serve.
Heat a skillet over medium-high heat. Pat the tops and bottoms of the crab cakes with the pretzel crumbs. Heat olive oil in the skillet, add the crab cakes and cook for about 2-3 minutes per side, until the cakes are golden brown on both sides.
To serve, place a dollop of hummus (or mayonnaise or your preferred sauce) on a bun. Top with a slice of bacon, one crab cake, and top sprouts and the top bun. Serve with with avocado slices and enjoy immediately.
For an extra kick: In step 4, serve the sliders with Sabra Supremely Spicy Hummus.Make ahead tip: Make the crab cakes ahead of time and keep chilled in the refrigerator. Reheat in a 350° oven for about 10-12 minutes until heated through.