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Need something to serve during the big game? These sliders from Chef Tom Douglas are beyond super - Douglas Demos

These will be the most sumptuous sliders you've ever had. #k5evening

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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