SEATTLE — If you've been asked to bring food over to a Super...Big Game viewing party, Chef Tom Douglas has a slider recipe that will make you look like a winner before the game even kicks off. He joined us from the Hot Stove Society kitchen.
Succulent Crab Roll Sliders (Makes 4)
By Tom Douglas & Co
Ingredients:
- 2 C Dungeness crab, picked but left in large chunks
- ½ C mayonnaise
- 1 tsp honey
- 1 tsp tomato paste
- Finely chopped chives
- Finely chopped basil
- 1 Lemon
- 2-3 stalks of celery, with leaves, diced
- 5 Dashes of hot sauce, we like Bonache Hatch Chili
- 4 brioche slider buns, we like Macrina
- 1 avocado
Instructions:
- Mix mayonnaise, honey, tomato paste, chives, basil, juice and zest of ½ lemon, and hot sauce in a bowl. Season with salt and pepper to taste.
- Pull out 2 to 3 center stalks of celery with leaves on them and chop. Don’t chop too finely, you want the texture. Add to the mayo mixture.
- Add Dungeness crab to the mixture and stir gently to keep chunks intact.
- Toast brioche buns in butter in a pan over medium heat.
- Add ¼ of a sliced avocado to each bun, top with crab mixture, and enjoy!
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