Savory, salty and sweet. All piled in one.
Oh and cheesy, can’t forget about the cheese.
You’d think after yesterday’s Cheesy Cajun Fries I might tone it down on the cheese, but nope I am shoving more in your face. That’s just how I roll, with lots of cheese.
I even put cheese on my seafood, which I know some people don’t do. Obviously, I am not one of those people. You can blame my dad for this. See my dad, he’s a healthy guy, he works out every day, he hikes with my mom on the weekends, he eat lots of salads and seafood, not a whole lot of red meat and tons of fruits. Pretty healthy right? But he’s definitely got a thing for cheese. Hard to not love cheese though, right?
Personally, in my opinion a little cheese never hurt anybody and I’d even go as far as saying it is somewhat healthy. I mean come on it’s full of protein (you know, for those muscles) and calcium (hello, strong bones). Sounds pretty healthy to me.
I confess, I am madly obsessed with fruit salsa. Really though, I just like eating it out of the bowl with a spoon or if I am being brutally honest here, my hands. Yes, it is that good and yes, it’s really good on crab cakes. I used to think that I only liked fruit on their own, never with anything else. Not in or on a pie, not with chocolate and not as a salsa. This is probably because I was just lazy and never wanted to do anything more than to lift up my hand, grab a piece of fruit and put it in my mouth. No chopping, no mixing, no baking.
Well, it is safe to say those days are long gone. Cause all I want to do with all the fresh fruit I have stockpiled in my house is one, eat it in is original awesome state or two, make salsa. And since I don’t really want to show you guys a post on how tiny Tieghan can consume pounds and pounds of fruit all by herself, I will show you how I make salsa.
I think it is a good compromise.
Basically, I had this idea of a cheesy soft pretzel. Yeah, just a pretzel covered in cheese. Sounds pretty awesome right?
Well, I figured you guys probably know how to cover a soft pretzel in cheese and that it probably was not a new concept and not blog worthy. So then I thought and thought, and thought a little more, until some how my brain came up with crabs. Really I have no idea why since my dad and I are the only ones in our immediate family (except for Brendan – see yesterday’s post) that eat seafood.
So then it just magically hit me. Kind of like the way it just magically started snowing yesterday. Yeah, snowing on May 29th. That’s how it goes around here. Snow in the very end of May, snow even into June. How did I end up living here?
Literally, I said that exact line out loud at 8:oo in morning while in the middle of the forest. Gladly no one was around to hear my follow-up, YES! Cause yes, I really did say that, and yes, I said it pretty darn loud.
Yes, I am so weird and way too passionate about food or maybe it’s just the Strawberry Pineapple Salsa. No, I think is probably just food in general.
All you have to do is chop the fruit for the salsa and throw all those ingredients in a bowl and toss um together. Then throw all the ingredients for the crab cakes in a bowl and mash together, form into 8-10 cute little sliders and crisp them up in the skillet. After that just melt the cheese and top with a whole lot of the salsa. DONE.
Brie Crab Cake Pretzel Slider Melts with Strawberry Pineapple Salsa
- 1 pound lump crabmeat
- 1/2 red bell pepper small diced
- 3 green onions finely sliced
- 2 cloves garlic minced
- 1/2 lemon juiced
- 8 saltine crackers crushed
- 2 tablespoons greek yogurt
- 1 large egg
- 2 tablespoons fresh basil chopped
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1/2 cup arugula
- 4-6 ounces brie sliced
- 10 [pretzel slider rolls or 4 regular pretzel rolls | https://www.halfbakedharvest.com/homemade-sea-salt-soft-pretzels-with-buffalo-cheddar-cheese-sauce/]
Strawberry Pineapple Salsa
Make the salsa. Combine all ingredients together in a bowl and toss well. You can make this the night before, a few hours before or immediately before. It keeps in the fridge (in a sealed container) for 2-3 days.
To make the crab cakes combine the crab, red pepper, green onions, garlic, lemon juice, crushed saltine crackers, greek yogurt, egg, basil, salt and cayenne pepper in a bowl and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties that will fit the size of buns you have made or purchased. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.
Preheat the broiler. Divide the arugula among the bottoms of the pretzels buns and top each with a crab cake. Place the sliced brie evenly among the crab cakes and place the pan in the oven for about 1 minute or until the cheese is melted and bubbly (watch closely and DON'T walk away from the oven). Top the with the strawberry pineapple salsa and the pretzel bun tops.... and take a big bite!
I am ready, summer, bring it on! Oh, and please, no more snow.