Shrimp & Crab Salad Sliders for the Big Game

Macrina’s slider rolls, either brioche or potato, are the perfect bun for sliders. Of course, there are many great fillings. But for the big game, you want to bring your A-game. These Shrimp and Crab Salad Sliders are a guaranteed winner, especially with fresh Dungeness coming in from Washington’s Pacific coast. You can make the salad in advance and refrigerate it. Before serving, butter the insides of the rolls and sauté them to caramelize the bread and warm it through.Makes 12 slidersShrimp & Crap Sliders for the Big Game6 cups water2 Tbsp kosher salt1¼ tsp crushed red pepper flakes, divided1 lb frozen shrimp, 16–20 size, (deveined, shell on)8 oz fresh crab meat, cooked2 ribs celery, medium dice2 tsp capers, chopped3 tsp fresh tarragon, finely chopped3 tsp shallots, finely chopped½ cup mayonnaise2 Tbsp fresh lemon juice12 Macrina Brioche Sliders or Rustic Potato SlidersButter, softenedIn a medium saucepan, add the water, salt and 1 tsp crushed red pepper flakes. Bring to a boil. Add the frozen shrimp and return to a boil, cooking for 3–4 minutes or until the shrimp are just cooked through.Strain the shrimp and transfer to a bowl. Quickly cover with ice cubes to stop the cooking process. Toss and let cool for 10 minutes.Peel the shrimp and coarsely chop them in ½-inch piecesIn a medium bowl, add the diced celery, capers, tarragon, shallots, remaining ¼ tsp crushed red pepper flakes, mayonnaise and lemon juice. Mix well. Add the crab and chopped shrimp. Stir to combine.Cut the slider rolls in half horizontally and brush with butter. Pan sauté the interiors to caramelize the bread and warm it through. Divide the shrimp and crab salad between the slider roll bottoms and add a top each one. Serve with your favorite chips or green salad.Enjoy!