"An upscale twist on the common slider for the half-time entrée or, since they’re not a heavy meat, they make an enticing end-of-third quarter pick-me-up."
1½ pounds fresh, picked Dungeness Crab meat
1 sweet walla walla onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
4 garlic cloves, minced
4 green onions
4 eggs, lightly beaten
1 cup breadcrumbs
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons butter
2 tablespoons olive oil
30 slider buns, lightly toasted
Choices to put out for assembly:
red onion, thinly sliced
tomato, sliced
lettuce
mayonnaise
In a large skillet, sauté the onion, bell peppers and garlic until soft and aromatic, about 5 minutes. Set aside in a large bowl and allow to cool. Stir in the 4 beaten eggs, breadcrumbs, green onion, salt and pepper. Stir in the crab meat until just combined.
Transfer the crab mixture to the refrigerator, allowing the mixture to fully cool and firm up, about an hour. Form the mixture into 2-ounce patties.
Heat the butter and olive oil over medium heat in a large skillet. Cook the patties until golden brown, about 4 minutes per side. Drain the patties on paper towels.
Serve the crab cakes over toasted sliders buns.
Note: keep the cakes and buns warm on a hot plate and let guests assemble their own sliders with mayo, red onion, tomato and lettuce.