CRAB CAKE SLIDERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 15 sliders
Number Of Ingredients 14
Steps:
- Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
- Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
- Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
- Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.
CUPCAKE SLIDERS
You will definitely want to eat dessert first when you spot these adorable sweets! The clever cupcakes would be great for a kids' party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 64
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add 3 eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.
- Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes.
- Leave oven temperature at 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, 1/4 cup water, the oil and 2 eggs with spoon until blended. Pour into pan. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 20 minutes. With 1 1/2-inch round cutter, cut 64 brownie rounds for "burgers."
- In medium bowl, toss coconut, green food color and 4 to 6 drops water with fork until coconut reaches desired color; set aside.
- Remove paper baking cups from 64 cupcakes (reserve remaining cupcakes for another use). Cut each cupcake horizontally in half to make tops and bottoms of "buns." Place brownie rounds (burgers) on bottom halves of cupcakes (buns), using frosting to secure.
- To make "cheese slices," on large microwavable plate, microwave about 8 chewy fruit candies at a time on High 5 to 10 seconds to soften. Use bottom of measuring cup to flatten until each is about 1 3/4 inches in diameter. Secure to "burgers" with frosting. Repeat to make additional "cheese slices."
- To make "ketchup," cut chewy fruit snack with kitchen scissors into about 1 3/4-inch irregular-edged circles. Secure to "cheese" with frosting. Spread dab of frosting on "ketchup"; sprinkle each slider with scant 2 teaspoons tinted coconut for "shredded lettuce."
- In small bowl, mix honey and enough of the 1 to 2 teaspoons water until thin consistency. Brush honey mixture lightly over "bun tops"; sprinkle each with sesame seed. Spread dab of frosting on cut sides of "bun tops"; secure to coconut, frosting side down.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake Slider, Sodium 135 mg, Sugar 19 g, TransFat 0 g
CRAB/CLAM CAKE SLIDERS WITH EASY LEMON AIOLI
From a local publication. This time around I tested 'Fully Loaded Baked Potato' flavored Kettle Chips. Mmm! Description from the Kettle Chips' website: "This creamy, smoky, cheesy chip doesn't hold back on the flavor front. Dive into a collection of toppings straight from the baked potato bar - tangy sour cream, fresh green onion, rich cheddar cheese - and an all-natural smoky flavor."
Provided by COOKGIRl
Categories < 30 Mins
Time 25m
Yield 10 sliders
Number Of Ingredients 13
Steps:
- *NOTE: Depending on the flavor of the potato chips you choose, the Old Bay Seasoning can be omitted. For example, the first time I tried this recipe I tested 'Fully Loaded' Kettle Chips and I wanted those flavors highlighted. Also, if desired the cakes can be pan fried in either a little bit of oil or a combination of oil and butter.
- Preheat oven to 350º F.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together *1/2 cup* of the mayonnaise, the lemon zest and juice, garlic, Dijon mustard and parsley. Cover and refrigerate until ready to serve.
- In a medium bowl, combine the crab meat (canned or fresh), potato chips, celery, Old Bay seasoning, the remaining 1/4 cup of the mayonnaise, and the eggs. Cover bowl and refrigerate mixture for at least 30 minutes. Tip: Chilling is important because it firms up the mixture and makes it much easier to shape into patties.
- Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
- Bake the crab cakes for approximately 25 minutes rotating the pan as needed for even browning. Keep a close eye on them to avoid burning.
- Serve the crab cakes on buns with the aioli condiment. Add lettuce, if desired.
- Reminder: Cooking time shown above is for pan frying.
Nutrition Facts : Calories 272.5, Fat 10.3, SaturatedFat 1.8, Cholesterol 76.2, Sodium 801.9, Carbohydrate 28, Fiber 1.8, Sugar 4.3, Protein 16.8
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- Gather Ingredients. Find your favorite vegan cupcake recipe, vegan brownie recipe, and vegan buttercream frosting recipe and get all the ingredients that you need.
- Create Burger Buns. Mix the batter for your cupcakes. Again, I used this recipe as a basis, but I've copied/pasted it below and tweaked it a bit.
- Create Burger Paddy. Mix the batter for the brownie. You only need half the amount of the brownie mix, otherwise you'll end up with a lot of extra brownie mix.
- Make Frosting. Make your frosting. I used this recipe as a basis and tweaked it. INGREDIENTS. 1/2 cup nonhydrogenated shortening (softened) 1/2 cup nonhydrogenated margarine (softened) (a.k.a.
- Frost and Assemble!!! Add frosting on the bottom bun. I put the "lettuce" on this layer. I put more of the green frosting on the edges so that it would stick out and can be seen once you put the brownie burger paddy on top of it.
- Optional: Sesame Seeds. You don't really need to do this, but it helps make the slider look more convincing. Some recipes use a lemon or an orange mixture to make the sesame seeds stick.
- Enjoy! Stuff your face! YOU'RE DONE!!! :) Second Prize in the. Cupcake Contest. Participated in the. Halloween Food Challenge. 1 Person Made This Project!
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- Preheat oven to 425°F. Toss sweet potato wedges with salt and 1 tablespoon oil on a large, rimmed baking sheet; spread in a single layer. Bake until tender and browned, 25 to 30 minutes.
- Meanwhile, gently stir crabmeat, cracker crumbs, and mayonnaise in a medium bowl until just combined. Cover and chill for 15 minutes. Stir vinegar, capers, garlic, and 1 tablespoon oil in a small bowl until combined; set vinaigrette aside.
- Shape crabmeat mixture into 8 (1½ inch thick) patties. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add crab cakes and cook, flipping once, until browned, about 3 minutes per side.
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- Place the chickpeas, heart of palm, hummus, parsley or dill, pickles, Old Bay seasoning into a medium bowl. Now really get in there and massage the chickpeas with your hands, every time you mush a chickpea you get a point. I suppose you could use a potato masher but where is the fun in that? You still want texture but give it a good mash.
- Dice up the veggies you are planning to incorporate, I used carrots, celery, onion and red pepper all 1/4 dice. Now heat a skillet and saute them with a smidgen of oil until the onion and celery become slightly transparent, about 5 minutes.
- Mix well. Cover the bowl and place it on the refrigerator for 20 minutes or up to 24 hours. You want it to firm up in the fridge. When you are ready to cook the crab cakes remove the bowl from the fridge and form balls the size of your bun. I used a melon baller for this part because I'm super fancy.
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