How to Tailgate during COVID

The air is crisp and cool, leaves are falling and it is officially football season. It’s not necessarily the season we thought we would have, but that doesn’t mean that we can’t still tailgate! COVID Tailgating just looks a little bit different!

Here are 3 easy steps to Tailgating during COVID

ONE: Ask everyone to decorate their own trunk so you can practice safe social distancing!

TWO: Make snacks that can easily be shared without having to touch all of the food. Create individual serving cups with chips for dips. (this is the one time I’ll discourage you from making a charcuterie board)

THREE: Use things from inside your home to decorate your trunk! Don’t go out and buy new stuff.

Here are some of my favorite Tailgating treats this year:

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Red Raspberry Tea

Actually… I call this Razorback Tea – one of my favorite tailgate drinks! Why? Because it is thirst quenching-ly delicious and a perfect addition to any Tailgate. Instead of steeping the tea bags in water… you steep it in a sweet and tart raspberry water over the stove. It will turn any red tailgate into a party in no time!

Due to COVID – we can’t tailgate this year. If you are reading this and it’s not 2020, then you are most likely reminiscing to what how terrible it was not to walk up and down tailgate row, seeing families, kids, and college students dressed up and tossing bean bags with cups in their hand and grilling burgers in the tent.

I completely feel you! But even though we can’t tailgate at the game, you can always home-gate! And whether you are at the game or at home, or maybe you aren’t even watching a game and you just want a fun drink for girls’ night – this is the drink for you!

One of the best things about this drink is that it has pantry staples in it. lemon juice, tea bags, and frozen raspberries!

If you don’t keep frozen fruit in your freezer… you need to start! It is a great staple to have for smoothies, the random cobbler, and this iced tea!

There are three basic steps:

  1. Boil water, sugar and raspberries together until sugar is dissolved.
  2. Steep tea bags in the water for 10-15 minutes
  3. Pour the mixture through a strainer and serve with ice, fresh raspberries, lemons or mint!

See this Raspberry Tea is super simple and puts other tailgate drinks to shame!!

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Red Raspberry Tea

  • Author: Abby Turner
Scale

Ingredients

  • 4 quarts water
  • 1 1/2 cups of sugar
  • 16-ounce bag of frozen raspberries
  • 10 tea bags
  • 1/4 cup lemon juice
  • 4 sprigs of mint
  • lemons, raspberries, and mint to garnish (completely optional)

Instructions

  1. Over high heat, bring sugar, water, and raspberries to a boil. 
  2. Once boiling, bring to a simmer and stir until all sugar is dissolved. 
  3. Remove from heat, add tea bags and mint and let steep for 10-15 minutes. 
  4. Discard tea bags and pour the tea through a mesh strainer, making sure to get all of the liquid from the fruit. 
  5. Refrigerate or serve over ice! 
  6. Top with lemon, fresh raspberries, or mint and enjoy!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use.

Looking for other great tailgating ideas try these:
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Awesome Chicken Appetizer Dip

I’m not a huge fan of Awesome Chicken as a meal in itself… so I decided to add some beans and sour cream and made an appetizer dip! Kind of like a nacho dip – but better!

This is apart of a tailgating series I’m doing since we can’t physically be at a tailgate this year (due to COVID-19), then we might as well enjoy watching the games and making fun tailgate food!

This appetizer dip is so tasty you will be trying to find a reason to make it each and every week. I know I’ve said it before, but you will love his recipe so much because it uses pantry staples and comes together in minutes.

Think about it like this: stock up on these staples and whenever you have a friend pop over – you have a quick and easy appetizer dip ready in minutes to serve them! Oh, and it has chicken in it – so it’s technically a meal right?

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Awesome Chicken Dip

  • Author: Abby Turner
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Ingredients

  • 2 cups of frozen chicken breast strips – skinless and boneless
  • 32 ounce box of Velveeta cheese, cubed
  • 1 can of Rotel, drained very well
  • 1/2 cup of milk
  • 1/2 cup sour cream
  • 2 jalapenos diced, if that is your thing (totally not mine!)
  • 1 cup black beans, rinsed and drained
  • 2 tablespoons taco seasoning
  • Tortilla chips for eating this goodness with

Instructions

  1. Take the black beans and Rotel and drain both separately. Use paper towels and pat the excess water of. 
  2. Heat 1/2 cup of milk over medium-high heat and add cubed Velveeta. 
  3. Add tomatoes, meat, sour cream, taco seasoning, jalapenos, and chicken in the pot and continue to stir until everything has melted together.  
  4. If the dip is too thick, add more milk.  
  5. Enjoy with chips, could even be fun wrapped in a tortilla!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Fried Feta Cheese

All great things that happen in the kitchen happen when you have fun! That is how Fried Feta Cheese came about for me! We went to celebrate my girlfriend’s birthday and I had bread crumbs leftover as I was preparing a mediterranean pizza for our gal pals. So I decided to fry this cheese up and holy cow. It changed our life!

I am a huge fan of all things mediterranean. I love fresh cucumber salads, Tzatziki sauce, mushrooms, sun-dried tomatoes, hummus.. the list goes on and on and on.

But let’s chat about Feta Cheese. Usually it is on top of pizza and salads and is crumbled, right? And if you have ever attempted frying mozzarella or goat cheese, you know it can be extremely difficult because when cheese gets hot, it melts, it certainly doesn’t hold it’s shape!

However, Feta cheese has such a high melting point that it makes Fried Feta Cheese this cheese super easy! So try it!

Oh, and I would be remiss if I didn’t tell you about this Caraway pan. This is the Caraway Fry Pan. I’m obsessed with Caraway because they are Non-Toxic using a mineral-based coating that won’t leach toxic materials into your food. They are eco-friendly and release up to 60% less CO2 when you cook with them vs. other brands. And they are Non-stick so they need less oil and butter and then easy-clean-up (which… duh!)

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Fried Feta Cheese

Fried Feta Cheese
  • Author: Abby Turner
Scale

Ingredients

  • 1 block of feta cheese
  • 1 large egg, beaten
  • 1/2 cup Italian Bread Crumbs
  • 1/4 cup olive oil 
  • 1/4 cup fresh thyme  
  • 1 teaspoon of salt

Instructions

  1. Take the Feta Cheese and pat dry with paper towel. 
  2. In two bowls put the beaten egg and bread crumbs, separately.  Add the teaspoon of salt to the bread crumbs. 
  3. Heat the olive oil in the pan over medium-high heat. 
  4. Take the feta cheese and dip each side with the egg and then dip each side in the breadcrumbs. I like to do each side one at a time. **Make sure to coat the block with the bread crumbs – don’t be shy with the egg (that is your glue!)!
  5. When the oil is hot enough that the breadcrumbs sizzle, hold the Feta with tongs and rotate leaving the cheese on the oil for 30-45 seconds, or until each side is crispy.  It will not take long.  So don’t try to multi-task or walk away 🙂
  6. Serve with warm honey drizzle, on a plate with your salad, or with crispy pita chips!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

Want to try other Mediterranean recipes?

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Lemon & Ginger Detox Salad

It has been a long wonderful weekend out on the farm with my family. However, after a long weekend a detox is definitely needed. I have been trying to eat healthier and using a bit more keto options in my food.  What I love about this Lemon and Ginger Detox Salad is that the lemon, ginger, grapefruit, and kale all have different healthy properties and really promote heart health and weight loss. 

Side note: I’m not a health-professional or a dietician.  This is just my own opinion based on things I’ve heard and read. 

Let’s face it, eating healthy is kind of boring sometimes, or it can be!  And this salad is anything but boring!  One of the fun additions to this salad is crispy chickpeas.  You can totally make your own, but you know I love using store bought treasures.  So, I used crispy chickpeas that I found at Walmart and loved the addition.  They were actually so tasty that I decided to eat them as a munchie while I worked the other day. 

Don’t you just love when you have surprises like that.  God has been revealing a lot to me recently and it has just been such a surprise.  First, that the God of the universe has time to reveal things to me about myself.  And second, that He cares that much to refine my heart and spend intentional time with me.  I started a devotional series called Unintentional Singleness and am working on part 3, but you can read Part 1 & 2 here and here.

The series is all about how we find ourselves in phases of life unintentionally and how it might seem unintentional to us, but God has his hand on every single part of our lives. 

Bottom line, I hope you love this salad as much as I do! And, I hope that it helps not only detox your eating, but reminds you to detox your mind!  Open yourself to new experiences and allow God to really work. 
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Lemon & Ginger Detox Salad

Detox Salad
  • Author: Abby Turner
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 Minutes
Scale

Ingredients

Lemon & Ginger Dressing: 

  • 2 tablespoons tahini 
  • 3 tablespoons of avocado oil 
  • 1 teaspoon low sodium soy sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons garlic paste
  • 1 tablespoon onion salt
  • 2 teaspoons fresh ginger, grated
  • 1 cup shredded Parmesan cheese

Salad: 

  • 1 cup crispy chickpeas
  • 1 cup flaked coconut
  • 1/4 cup olive oil
  • 2 tablespoons paprika
  • 3 cups kale salad, chopped
  • 2 cups broccoli florets, sliced and destemmed to liking
  • 1/2 cup purple cabbage, shredded
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 cup red grapefruits, sliced
  • 1 teaspoon finishing salt

 

Instructions

  1. Make the dressing but adding all of the ingredients to a bowl and mix to combine.  Add salt & pepper, as needed.
  2. Massage the kale with the olive oil and paprika and set aside.
  3. Add broccoli, cabbage, parsley, and cilantro and toss with kale to coat.
  4. Top off with grapefruit, coconut, and chickpeas.  
  5. Dollop dressing or serve on the side for easy portion control.

Pro Tip: Use your air fryer or oven on 390 for 8-10 minutes to cook chicken breast and top your salad with hot grilled chicken!

 

Do you love this recipe? Did you try this recipe? I would love for you to share this with your friends and tag me on instagram!

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3 Step Blueberry Scones

It’s been a long 6 months during COVID and being alone. I haven’t been in a coffee shop in forever which means I haven’t indulged in rich and delicious pastries in a long time. I thought it was time I created my own scrumptious pastry. These 3-step blueberry scones are fast and easy and foolproof.

I’m not the best baker so you know if I say it’s easy – it must be super easy right? I’m telling you – these are seriously throw and go scones.

I know that we are still being safe, but I hope that that means we are grabbing coffee with friends. The act of being together face to face and encouraging each other fills our mental and emotional cup more than we even realize.

God wants us to be together. Sharing our lives with each other in person, strengthens the belief we have about ourselves and also fosters community, deepens relations, and provides a security our souls long for.

Sometimes this can often be called hospitality—this physical community with others complete with food and drinks. But let’s look at that word hospitality. We have known it to be this spiritual gift that takes weight and requires a great deal of effort. Honestly, it’s something that many of us feel we are too busy to do. The expectation we put on ourselves, the perception of others, and the expectation others put on us creates overwhelming stress. So why would we even think about being hospitable or hosting anything?

But friends. I want to encourage you. Hospitality can also be known as friendship. How we love each other. It is done in the home, embracing each other and creating an inclusive environment to grow, share, laugh, cry, and of course eat food!

3 Step Blueberry Scones

Don’t make it more than it is. Put some coffee on, whip up these scones, invite one or two girls over, and chit chat about life.

Let’s Make these easy 3-Step Blueberry Scones

  1. Mix all of the ingredients for scones together in this order: dry ingredients, butter (with a pastry cutter), the wet ingredients, and then the blueberries (gently!). Do the same with the glaze.
  2. Roll out on a surface, flatten and cut into triangles. Option: brush cream on top for a glazed look)
  3. Cook at 400 for 15-18 minutes, remove and pour glaze over.
See I told you. Super easy!
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3 Step Blueberry Scones

3 Step Blueberry Scones
  • Author: Abby Turner
Scale

Ingredients

Blueberry Scones: 

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 5 tablespoons butter, cut into 5 pats
  • 1 1/2 cup fresh blueberries
  • 1 cup heavy cream

Glaze: 

  • 1/2 cup lemon juice (about 2 lemons)
  • 2 cups powdered sugar
  • 1 tablespoon melted butter
  • zest of one lemon

Instructions

  1. Mix all of the ingredients for scones together in this order: dry ingredients, butter (with a pastry cutter), the wet ingredients, and then the blueberries (gently!). Do the same with the glaze.
  2. Roll out on a surface, flatten and cut into triangles. Option: brush cream on top for a glazed look)
  3. Cook at 400 for 15-18 minutes, remove and pour glaze over. 

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Salad on a Stick – Back to School Lunch Hack

School is back in the swing of things, and let’s just say – healthy lunches and dinners are hard to get inspiration for when you are exhausted. Salad on a Stick is a fun lunch hack (or dinner hack) that everyone can join in on! Layout the ingredients (even put it on a charcuterie board for a fun, upscale feel) and have everyone skewer what they want! Easy, fun, and healthy.

Great Day Farms Salad on a Stick Lunch Hack

I have been using hard-boiled eggs for a long time and always balked at buying them pre-cooked. But I purchase my pizzas pre-cooked, my grilled chicken pre-cooked, I even buy my dinner pre-cooked sometimes, why would I not try the hard-boiled eggs?

So I did, and I have never looked back. Whether for Easter’s deviled eggs, a cobb salad, or this easy salad on a stick – they make life easier.

Great Day Farms asked if I would help people use hard-boiled eggs while revamping their Back-To-School routines. This is a sponsored post. I am receiving compensation for this blog. However, it was my decision. When they asked, I immediately said yes. Not because I need the money, but because I believe in little life hacks and feel like pre-hard-boiled-eggs are a great life hack! With that. Enjoy!

This recipe is easy.

  1. Take your favorite ingredients (don’t forget the hardboiled eggs! If you are shopping with Ibotta shop it here. If you want the 2-pack or the 6 pack from Walmart shop those.)
  2. Skewer them.
  3. Eat them!

My Salad on a Stick is a super basic hack. I used white cheddar cheese, cherry tomatoes, iceberg lettuce, salami, cucumbers, and of course, the hardboiled eggs.

You can watch my Instagram Live here.

Want to make an Avocado Toast skewer?

Try dicing an avocado, hardboiled egg, crouton or piece of toast, lettuce, and sprinkling it with everything seasoning.

Want to make a Breakfast Skewer?

Try hardboiled egg, cheese, toast, sausage or bacon a breakfast potato if you are into that?

You see – it’s all about using already made ingredients, or fresh ingredients, and making this fun lunch hack your own!

Did you try this? I would love for you to share your awesome creations with me on Instagram!  Just tag #atabletopaffair

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Greek Bison Meatballs

There is just something about an easy weeknight meal that makes me so happy. Especially when it tastes like it took all day. These Greek Bison Meatballs are exactly that. They incorporate 2 different seasonings that burst it with flavor and the meatball + Tzatziki sauce is just a taste combo to behold. Definitely screenshot this recipe so you have it in your back pocket!

I even did a reel with it on Instagram. Make sure to check it out here.

I am a big fan of bison and anything greek. When I first started trying to put the two together, it was a match made in the heavens. It might just be the easiest and most flavorful recipe I have made in a while.

Since it’s so easy – let’s just dive in. Sound good?

Everything folds in together- the bison, egg, onion powder, garlic salt, garlic paste, parsley, feta, and oregano. Mix that all together and form your little meatballs. Make sure to keep the feta chunks in there – they really transform each bite of the meatball.

Take the meatballs and fry them up. I did half on my skillet and half in my air fryer. Guess what! They work in both!

Pro Tip: If you make these Bison Meatballs in the Air Fryer – set it on 390 for 8 minutes. That is about how long it took for mine.

Once they are done, serve them on top of Tzatziki sauce (store bought… duh!) and sprinkle parsley and feta on top. Literally delicious and perfect for having friends over in a jiffy!

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Greek Bison Meatballs

Greek Bison Meatballs
  • Author: Abby Turner
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1216 meatballs 1x
Scale

Ingredients

  • 8 ounces ground bison
  • 2 eggs
  • 2 tablespoons of garlic paste (or 2 cloves of garlic)
  • 1/2 cup of feta cheese 
  • 2 tablespoons of onion powder
  • 1 tablespoon of oregano
  • 2 teaspoons of finishing salt
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons of garlic salt

Instructions

  1. Mix all of the ingredients together in a bowl.  Gently fold the parsley and feta in last to avoid over mixing. 
  2. Heat a skillet to medium-high heat and toss in a bit of oil or butter.
  3. Fry your meatballs – turning them regularly.*
  4. Serve with Tzatziki sauce and sprinkled feta and parsley. 

Notes

* Can also use Air Fryer at 390 for 7-9 minutes – rotating halfway through. 

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How many plates do you have in the air?

I’ve always been one that thrives with multiple plates in the air.  The focus, concentration, and frankly – control, that comes from ‘doing everything’ provides a level of energy that I can’t get from anything else.  Not even coffee.  Ask me to do a project and I have started it before you have even finished explaining what you need.  Need someone to show up for you? No problem.  I don’t have time – but I’ll make it.  Or I will find the time.  

Young woman juggling with lemon at juice bar. Happy young female employee playing with fruits at juice bar.

The most exhilarating part of the busyness – not letting any of the plates drop. 

This level of focus and multi-tasking takes every bone in your body and every fiber of your brain.  I have often heard it described as a juggling-act.  Your job is to figure out which balls can bounce while you keep the glass balls in the air. 

That has been my life.  

Now after reading that you fall into two camps.  On one side of the road, you are now utterly and completely stressed out and wondering how someone can thrive like that.  Or you are on the other side of the road and you relate 100% to the chaos of life.  

Living alone without anyone needing or depending on me, I have found that I am acutely aware at how often I find my value in how many plates I have in the air.

That can be exhausting. In fact, just like you can only run as far as your endurance will take you; I can only keep the plates in the air for so long until I am flat worn out.  When the plates start dropping, my world feels like it is crumbling around me.  Why? Because I depend on those plates in the air to fulfill me. 

Growing up, when the plates would fall, I would make excuses like: 

  • “I need to take a nap.” 
  • “Maybe, I should eat something.”
  • “I’ve just been working a lot and am stressed.” 

Little did I know, Jesus was working on my heart.  He knew that deep down my value was not placed in a relationship with Him – but placed on the success and achievement that was perceived of me by others. 

In Haggai 1:3-6 God sends a message to the Israelites asking them “consider what you are doing!” 

Now, the first thought you probably have is… umm, did you say Haggai? Yes, I did.  A tiny two-chapter book in the middle of the Bible has completely wrecked my world for the last six months. The Holy Spirit has been using it to teach me to focus on Him.  I had to take a hard look at what was happening around me. Self-examine my heart to reveal the idols that had formed.  

I had been spinning my wheels trying to keep every plate in the air failing to realize what I was doing. 

I focused on everyone’s perception of me to fulfill so many longings in my heart.

Fresh strawberries and apricots and other food on tablecloth served for family picnic

Just like the Israelites had failed to hear God’s command to rebuild the temple, I had failed to hear God nudge me sweetly, “consider what you are doing, Abby.  Focus on me.” They had allowed their sin and their idols to place a wedge between them and God (Isaiah 59:2).  

But the most powerful thing about Jesus is that He is faithful to redeem if you recognize your lack of focus and repent.  He knows we are incapable of following Him on our own.  Haggai not only wanted the Israelites to put God first but to keep Him at the center, at the foundation, of every part of their life. 

God wanted me to focus more on Him, then on the plates.  He wants to help us avoid getting distracted and remain faithful in obedience.  Psalm 95:7-8 tells us that if God is speaking to you, do not delay obedience.  We should desire to be in the presence of God more than anything else because He is in control. 

So just like I had to let some plates fall so I could really focus on God – what do you need to say no to?  What do you need to allow God to take control of?  Maybe there is a dream, a desire, a relationship you need to hand over to Him and let Him lead?  

Whatever it is you have been focusing on and allowing a little idol to be formed, we serve a God that is faithful.  We serve a God with open arms saying, Yup!  I’m here and I’m waiting – can I take that off your plate? 

Let your hearts be pointed back to Him and be reminded that we cannot live in our own strength or our own abilities.  We are broken. But in our brokenness, Jesus gets to do what only He can do!  Put us back together.  

What’s distracting you from focusing on Him?

Like it? Love it?  Share this blog post with a friend, tag me on Instagram using @atabletopaffair, and have dinner with your friends and use #atabletopaffair!

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Crab Cake Sliders

I am a big seafood person and I love Crab Cakes. Last week while at the beach I decided to try to come up with three different ways to eat crab cakes. Now, don’t get me wrong, my Crab Cakes by themselves are great especially with a lemon aioli sauce. But what happens when you want something more than a Crab Cake?

I figured out a way to enjoy Crab Cakes in a lot of different ways! Crab Cakes 3 Ways – check the post out here.

These Sliders are topped with a Gruyere cheese – which is a mild swiss cheese and a Strawberry and Mango Salsa.

Start with making these fritters with my really easy 10 minute recipe:

  • Combine the crab, green onions, garlic, lemon juice, ritz crackers, mayo, egg, cilantro, salt Worcestershire Sauce and Old Bay seasoning in a bowl and stir until thoroughly combined. 
  • Heat a skillet on medium heat and add olive oil. While its heating, form the crab mixture into small patties. 
  • Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Then make your slider. I like to use the Hawaiian Roll Sliders (they are way tastier)! I spread Mayo on both sides of the bun, put cheese on both sides and then top with the Crab Cake and Salsa.

Finally, put the open faced sandwich in the oven and let everything melt together – then enjoy!!

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Crab Cake Sliders

Crab Cakes
  • Author: Abby Turner
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 12 sliders 1x
Scale

Ingredients

Crab Cakes

  • 1 pound lump crabmeat
  • 3 green onions finely sliced
  • 2 tablespoons minced garlic
  • 1 lemon juiced
  • 1 cup crushed Ritz Crackers
  • 1/4 cup mayo
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon salt
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon Worcestershire Sauce

Strawberry & Mango Salsa:

  • 1 cup chopped strawberries
  • 1/2 cup chopped mango
  • 1/4 cup diced red onion
  • 1/8 cup diced jalapeño
  • 2 tablespoons chopped cilantro
  • 1 tablespoon honey
  • 1 lime, juice

PLUS: 

  • 8 ounces Gruyere Cheese
  • 12 slider buns
  • 2 tablespoons Mayo

Instructions

Preheat the oven to 350.

Make Crab Cakes.

  • To make the crab cakes combine the crab, green onions, garlic, lemon juice, ritz crackers, mayo, egg, cilantro, salt Worcestershire Sauce and Old Bay seasoning 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. 
  • Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Make Salsa by mixing everything together.  The longer the salsa sits, the juicer it will get – let that help you estimate when to make the salsa – totally up to your preference! 

Assemble Sliders. Spread the mayo on the bottom slider, followed by Gruyere cheese, the crab cake and the salsa on top. 

Put the top of the slider and put it in the oven for 10 minutes.

Enjoy!

Like it? Love it?  Think it’s super yummy? Share this blog post with a friend, tag me on Instagram using @atabletopaffair  and have dinner with your friends and use #atabletopaffair!

Looking for other fun dinner recipes check these out:

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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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