Matt Moran’s Alaskan Crab Sliders

Name: Alaskan Crab Sliders
Prep time: 15 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 480 g cooked Alaskan king crabmeat; 3 golden shallots (thinly sliced); 1/2 bunch coriander (leaves finely chopped); 3 tbsp Japanese mayonnaise; 1.5 lemon (juiced); Salt; Pepper; 1 cup plain flour; 150 g panko bread crumbs; 2 eggs; 2.5 tbsp milk; 100 ml vegetable oil; 12 sweet pickles; 12 small bread rolls; 1/2 cup Japanese mayonnaise; 1/2 head green coral lettuce (leave separated and torn)

Matt Moranʼs Alaskan Crab Sliders recipe tastes incredible. See ingredients & method below.

This dish has always been a crowd pleaser from the Chiswick menu to a dinner party starter. They are simple and fun to make.

Experience the taste of the wild with every bite and discover why these Alaskan Crab Sliders are a true treasure of the sea! ... More

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Chardonnay

Ingredients

For the Alaskan Crab Patties

480 g cooked Alaskan king crabmeat
3 golden shallots (thinly sliced)
1/2 bunch coriander (leaves finely chopped)
3 tbsp Japanese mayonnaise
1.5 lemon (juiced)
Salt
Pepper
1 cup plain flour
150 g panko bread crumbs
2 eggs
2.5 tbsp milk
100 ml vegetable oil

To Serve

12 sweet pickles
12 small bread rolls
1/2 cup Japanese mayonnaise
1/2 head green coral lettuce (leave separated and torn)

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Method

Tips

Thinly slice the gherkins, then cut into thin strips. Set aside.
To make the Alaskan crab patties, put the crabmeat into a bowl and use your hands to shred, removing any fragments of the shell. Add the shallot, coriander, mayonnaise and lemon juice and mix until combined. Taste and season with salt and pepper. Divide the mixture into 12 portions and shape each patty.
Place flour and breadcrumbs in 2 separate bowls. Crack the eggs into a third bowl, add the milk and lightly whisk together. Lightly coat each patty in flour, then egg mixture, allowing the excess to drip off. Place in the breadcrumbs and turn to coat.
Heat the vegetable oil in a heavy-based frying pan over medium-high heat. Cook the patties, in batches if necessary to avoid crowding the pan, until golden brown about 1-2 minutes. Flip the patties and cook the other side until golden brown. Transfer to a paper towel to drain and sprinkle with salt.
Cut the bread rolls in half and toast the cut sides of each. Spread a dollop of the mayonnaise over each top and base. Divide the lettuce, gherkin, and crab patties among the bases. Cover with the tops and serve.

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