Recipe courtesy of 40/40 Club
Print
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
4 sliders
Level:
Easy

Ingredients

Jicama Slaw: 
  • 1 jicama, peeled and cut into thick julienne (matchsticks)
  • 2 teaspoons sugar
  • 1 teaspoon lime juice
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely chopped fresh cilantro
  • 1/4 teaspoon light chili powder
  • 1/2 red bell pepper, cut into short julienne
King Crab:
  • 1 cup chopped king crab leg meat
  • 3 tablespoons mayonnaise
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon malt vinegar
  • 1/2 teaspoon hot sauce
  • Kosher salt and fresh ground black pepper 
  • Kosher salt and fresh ground black pepper
  • 4 slider rolls, toasted

Directions

For the jicama slaw: Put the jicama in a large bowl and toss with the sugar, lime juice and salt. Let marinate for 1 hour or as long as overnight.

Add the cilantro, chili powder and bell peppers and toss to combine.

For the king crab: In large mixing bowl, combine the king crab, mayonnaise, chives, lemon juice, vinegar, hot sauce and salt and pepper to taste. Add 1/2 cup of the jicama slaw and gently mix.

Divide the mixture evenly among the rolls. Secure each top bun with a cocktail toothpick and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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