- 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.