I’m not usually a big lunch person. It’s easy for me to get busy mid-day and forget to eat it. I spend my mornings chasing after LJB and then after I feed him lunch, it’s usually time for me to get a lot of work done while he rests. The other day, for whatever reason, I decided to make myself lunch at the same time as LJB. And I had these little potato rolls, so I made shrimp, crab and avocado sliders. Because why not? And of course, once LJB saw that I had made something for myself, he decided he had to have some. Because that’s what he does. And he loved them! Which is a little weird because he usually only eats dadadillas for lunch (LJB speak for quesadillas).
Anyways, back to my sliders. You can easily just make the shrimp, crab and avocado salad and eat as a sandwich or on it’s own, but I thought it would be cute to make sliders.
I started by toasting my slider buns in butter in a pan.
And then I melted some more butter and added a little garlic.
So I could cook my shrimp in some garlic butter.
Until it was pink. I made a few extra pieces so I could eat it while I was making the salad. Add salt and pepper to taste. Set aside and cut into bite sized pieces.
Mix all ingredients in a bowl: shrimp, crab (*I used imitation krab because I didn’t feel like picking out shell), avocado, mayonnaise, green onions, cayenne pepper and old bay.
Mix to combine.
Serve on toasted slider buns with lettuce (or bread or just eat plain).
4 Tablespoons butter
2 cloves garlic, minced
1/2 lb shrimp, shelled and deveined
salt and pepper to taste
6 oz crab (or imitation krab) no shells, diced
2 green onions
1 avocado, diced
1/3 cup mayonnaise
1/2 teaspoon cayenne pepper
3/4 teaspoon old bay seasoning
lettuce leaves for serving
In a medium frying pan, toast slider buns in about 2 Tablespoons butter. Set aside. In same frying pan, melt 2 more Tablespoons butter. Add minced garlic. Cook shrimp in garlic butter until pink. Salt and pepper to taste. Set aside and cut into bite sized pieces. Mix all ingredients in a medium bowl: shrimp, krab, avocado, mayonnaise, green onions, cayenne pepper and old bay. Serve on toasted slider buns with lettuce.