Lemon Infused Crab Louis Open-Faced Slider

Lemon Infused Crab Louis Open-Faced Slider

Ingredients

  • 1 teaspoon Nielsen-Massey Pure Lemon Extract 
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  • 1/4 cup cilantro, minced
  • 1/4 cup scallions, minced
  • 1/2 cup mayo
  • 2 tablespoons roasted garlic, pureed
  • 1 avocado, small diced
  • 1/2 cup red bell peppers, small dice
  • 2 teaspoons sesame oil
  • 1 teaspoon smoked sea salt
  • 1 teaspoon black pepper, ground
  • 1 pound lump crab meat
  • 4 slider roll, cut in half, butter toasted, split
  • 8 teaspoons fried onions or shallots, divided
  • 4 tablespoons lemon-infused pickles, 1/8-inch coins (recipe below), divided chile threads, as needed (optional )

Lemon Infused Quick Pickles

  • 1 cup white vinegar
  • 1 1/2 tablespoon kosher salt
  • 3 tablespoon granulated sugar
  • 2 whole garlic cloves, raw
  • 1/2 teaspoon whole black peppercorns
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1/2 pound pickling cucumbers, sliced 1/4-inch coins

Directions

Combine Nielsen-Massey Pure Lemon Extract, cilantro, scallions, mayo, roasted garlic, avocado, red bell peppers, sesame oil, salt and pepper and mix well. Combine 1/2 of mayo mixture with crab meat and gently toss to combine. Do not overmix, as the crab will break into tiny pieces.

To each butter-toasted slider bun half, spread 1 teaspoon of reserved mayo mixture then add 28 g or 55 g of crab mixture to each half bun.

Garnish each open-faced slider with 1 pickle slice, 1/2 tablespoon of crispy onions and a few chile threads on top.

Lemon Infused Quick Pickles

Combine white vinegar, salt, sugar, garlic cloves and peppercorns in a saucepot and bring to a boil. Remove from heat and pour brine over cucumbers. Add Nielsen-Massey Pure Lemon Extract, and stir to combine.

Place in cooler and let sit for at least overnight. Drain brine from pickles and serve. Pickles will last up to a week in the cooler.

  • 1 teaspoon Nielsen-Massey Pure Lemon Extract 
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  • 4 g cilantro, minced
  • 29 g scallions, minced
  • 120 ml mayo
  • 2 tablespoons roasted garlic, pureed
  • 1 avocado, small diced
  • 90 g red bell peppers, small dice
  • 2 teaspoons sesame oil
  • 1 teaspoon smoked sea salt
  • 1 teaspoon black pepper, ground
  • 450 g lump crab meat
  • 4 slider roll, cut in half, butter toasted, split
  • 8 teaspoons fried onions or shallots, divided
  • 4 tablespoons lemon-infused pickles, 0.3-centimeter coins (recipe below), divided chile threads, as needed (optional )

Lemon Infused Quick Pickles

  • 240 ml white vinegar
  • 1 1/2 tablespoon kosher salt
  • 3 tablespoon granulated sugar
  • 2 whole garlic cloves, raw
  • 1/2 teaspoon whole black peppercorns
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
  • 230 g pickling cucumbers, sliced 0.6-centimeter coins

Directions

Combine white vinegar, salt, sugar, garlic cloves and peppercorns in a saucepot and bring to a boil. Remove from heat and pour brine over cucumbers. Add Nielsen-Massey Pure Lemon Extract, and stir to combine.

Place in cooler and let sit for at least overnight. Drain brine from pickles and serve. Pickles will last up to a week in the cooler.

Lemon Infused Quick Pickles

Combine white vinegar, salt, sugar, garlic cloves and peppercorns in a saucepot and bring to a boil. Remove from heat and pour brine over cucumbers. Add Nielsen-Massey Pure Lemon Extract, and stir to combine.

Place in cooler and let sit for at least overnight. Drain brine from pickles and serve. Pickles will last up to a week in the cooler.

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract