Description
A delightful crab salad featuring jumbo lump crab meat, creamy dressing, and zesty Sriracha, served in toasted pretzel rolls for a taste of summer by the water.
Ingredients
- 1 lb Jumbo Lump Crab
- 2 tbsp Scallions (Sliced)
- 1 tbsp Parsley (Chopped)
- 1 tbsp Dijon Mustard
- 3 tbsp Mayonnaise
- 2 tsp Sriracha
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay Seasoning
- Juice of 1 Lemon
- 1 package Pretzel Slider Rolls
- 2 tbsp Butter (Melted)
- 1 cup Iceberg Lettuce (Shredded)
Instructions
- In a large mixing bowl, gently combine the jumbo lump crab, scallions, parsley, Dijon mustard, mayonnaise, Sriracha, Worcestershire sauce, Old Bay, and lemon juice.
- Mix carefully to keep the crab meat intact.
- Cover the salad and refrigerate for about 30 minutes.
- While the salad chills, melt the butter and brush it on the pretzel slider rolls.
- Toast the rolls in a warm oven until golden brown.
- Lay down shredded iceberg lettuce on the bottom half of the toasted slider rolls.
- Spoon a generous amount of the crab salad onto each slider.
- Close with the top half of the pretzel roll and serve.
Notes
For milder flavor, adjust the amount of Sriracha. Leftover salad can be stored in an airtight container for 1-2 days.