Diamond Fiery-Sweet Crusty Crab Slider Combo

Recipe by Laura Kurella

◊ Fiery-Sweet Crusty Crab Sliders

INGREDIENTS FOR DREDGE:

● 1/2 cup Diamond Bakery Soda Cracker Meal

● 1/2 cup Diamond Bakery Graham Cracker Crumbs

INGREDIENTS FOR MANGO CHILI RELISH:

● 1 ripe mango, finely diced

● 1/2 red bell pepper, finely diced

● 1 jalapeno, seeded and minced

● 2 tablespoons cilantro, chopped

● 1 tablespoon rice vinegar

INGREDIENTS FOR CRAB SLIDER PATTY:

● 1 large egg, beaten

● 2 tablespoons mayonnaise

● 1 teaspoon Dijon mustard

● 1 tablespoon fresh lime juice

● 1 teaspoon favorite shellfish seasoning

● 1 pound crab meat, drained and picked for shells

● 2 tablespoons green onions, finely chopped

● 1 tablespoon lightly toasted macadamia nuts, finely chopped

● 1/2 cup Diamond Bakery Soda Cracker Meal

● 1/4 cup Diamond Bakery Graham Cracker Crumbs

INGREDIENTS FOR SLIDER ASSEMBLY:

● Favorite fat for pan-frying

● 6 to 8 slider-size brioche buns, sliced and lightly toasted

● 1 ripe avocado, sliced into wedges

INSTRUCTIONS FOR DREDGE:

● In a shallow dish, create the dredge by combining 1/2 cup of Diamond Bakery Soda Cracker Meal and

1/2 cup of Diamond Bakery Graham Cracker Crumbs. Use a fork to blend well then set aside.

INSTRUCTIONS FOR MANGO CHILI RELISH:

● In a medium bowl, combine diced mango, red bell pepper, jalapeño, cilantro, and rice vinegar. Cover and

refrigerate (for at least 15 minutes) to let the flavors meld while you prepare the rest of the recipe.

INSTRUCTIONS FOR CRAB SLIDER PATTY:

● In a large bowl, whisk together the egg, mayo, mustard, lime juice, and favorite shellfish seasoning. Gently

fold in the crab meat, green onions, macadamia nuts, and 1/2 cup of Diamond Bakery Soda Cracker Meal

and 1/4 cup of Diamond Bakery Graham Cracker Crumbs.

● Divide mixture into 6 or 8 mounds then use hands to gently shape into slider-size patties. Firmly press

each side of the slider patties into the prepared dredge to create a thick, ‘crusty’ crab coating.

● In a skillet over medium-high heat, place some of your favorite fat for frying and heat until hot.

Add patties and sear for 4–5 minutes then flip and repeat.

[Alternately, place a bit of your favorite fat on top and bottom of each slider and place under broiler or in a

400-degree air fryer. Broil or air fry until top crust becomes a deep golden brown and caramelized flecking

occurs. Flip sliders and repeat until both sides are fully cooked.]

● Place a hot slider on the bottom half of a toasted brioche slider bun. Top generously with a spoonful of

mango-chili relish and thin slices of fresh avocado. Crown with the top bun then serve immediately.

Compliment this dish with a drizzle of Hot Island Honey, a side of Sandy Diamond Macadamia Slaw, and a refreshing Grand Graham-Lada to create an ‘ono-licious’ combo treat!

 

◊ Hot Island Honey

INGREDIENTS:

● 1/2 cup honey

● 1 teaspoon (or more) Hawaiian chili pepper or smoked sriracha

● 1 teaspoon apple cider vinegar

INSTRUCTIONS:

● In a small saucepan over low heat, combine the honey and favorite sriracha.

● Bring to just under a simmer Do not boil or honey will darken and lose flavor. Cook for 3 minutes.

●Remove from heat and stir in the apple cider vinegar. Strain, if desired. Serve as a condiment.

 

◊ Sandy Diamond Macadamia Slaw

INGREDIENTS:

● 3 tablespoons coconut cream

● 1 teaspoon fresh lime juice

● 1 teaspoon favorite sweetener

● 1 ½ cups shredded cabbage (favorite type)

● 1/2 medium ripe mango, peeled and finely diced

● Sea salt, to taste

● 2 tablespoons Diamond Bakery Graham Cracker Crumbs

● 3 tablespoons macadamia nuts, finely chopped

● Garnish (optional): 1 tablespoon fresh cilantro

INSTRUCTIONS:

● In a small bowl, whisk the coconut cream, lime juice, and sweetener until creamy.

● In a large bowl, combine shredded cabbage with finely-diced mango then add the dressing and toss until

everything is lightly coated. Refrigerate for at least 15 minutes before serving.

● Just before serving, taste and salt if desired, then top with Graham Crumbs and chopped macadamias.

 

◊ Grand Graham-Lada

INGREDIENTS FOR RIM AND GARNISH:

● 2 tablespoons Diamond Bakery Graham Cracker Crumbs

●1 tablespoon honey or maple syrup

●1 tablespoon toasted shredded coconut

●1 lime wheel

INGREDIENTS FOR THE DRINK:

● 2 ounces full-fat coconut milk

● 1 ounce cream of coconut

● 1 ounce fresh lime juice

● 1/2 ounce simple syrup, or to taste

● 1 teaspoon Diamond Bakery Graham Cracker Crumbs

● 1 cup ice

● 2 ounces sparkling water or club soda

INSTRUCTIONS FOR RIM:

● On a small plate, spread the finely crushed graham crackers. Brush the rim of a highball or coupe glass

with honey or maple syrup. Dip the rim into the graham cracker crumbs, ensuring a thick, even coating.

Set the glass in the refrigerator to chill.

INSTRUCTIONS FOR THE DRINK:

● In a cocktail shaker, combine the coconut milk, cream of coconut, fresh lime juice, simple syrup, and the

1/2 crushed graham cracker.

● Add 1 cup of ice to the shaker. Shake vigorously for about 15–20 seconds until the mixture is very cold,

frothy, and graham cracker is incorporated.

● Strain the creamy mixture into your prepared, chilled graham-rimmed glass over fresh ice.

● Top with the sparkling water to add a slight effervescence to the creamy texture.

INSTRUCTIONS FOR THE GARNISH:

● Garnish with a sprinkle of toasted coconut and a lime wheel.