Hello! It’s Gab from Artful Desperado. I am super excited to be back on the land of West Elm to share with you some yummy recipes and delicious photography inspired by different cities in the USA. This feature will be focused on local flavours, classic recipes with a twist, and other mouth-watering nibbles.
For this first feature we are drawing inspiration from Charleston; fresh seafood, biscuits, mayo and old bay spice, just a few of the many classics of southern cuisine. All of these bad boys get combined to create the ultimate summer picnic dish: the Crab Salad Biscuit Slider! A hybrid dish that packs the best of the season – I mean, how could you say no to this!?
If you want to take this dish to a picnic or potluck, you can make each component separately and assemble when your guests are ready, that way you’ll make sure the biscuits will stay nice and flaky. Speaking of biscuits, I tested like 5 recipes until I found the best one for this dish – not too flaky, not too creamy – just perfect to hold the tangy crab salad. Feel free to use your favourite biscuit recipe though, I bet some of you have some killer family recipes (which you should share with me, yes?).
Also, if you’re in a rush, you can just buy the biscuits at your local bakery and make the crab salad, don’t worry, we won’t tell anyone!
Crab Salad Biscuit Sliders
Makes 8 sliders
For the crab salad
400g crab meat (you can buy fresh, but if it gets too expensive, canned works too)
200g cooked, peeled, shrimp
¼ cup fennel fronds, thinly sliced
¼ cup parsley, chopped
2 serrano chiles (or any other spicy green chili), thinly sliced
5 small radishes, thinly sliced
Zest and juice of 1 lemon
1 teaspoon apple cider vinegar
2 teaspoons salt
Pinch of black pepper
3 tablespoons mayo
For the biscuits:
2½ teaspoons baking powder
2 teaspoons salt
Pinch of sugar
¼ teaspoon baking soda
3½ cups all-purpose flour
1 cup chilled unsalted butter (or shortening), cut in small cubes
1 cup and 2 tablespoons chilled buttermilk (for a dairy free substitute use 1 cup of dairy-free cream and 1 tablespoon of apple cider vinegar).
1 egg for brushing
Flaky sea salt to sprinkle
For the slider
Old bay seasoning
Watercress or any other crunchy, fresh greens
1. Combine all the crab salad ingredients, taste for seasoning and acidity and if needed add a touch of lemon juice. Just don’t add too much or the salad will get too wet. Place in a bowl, cover with plastic film, and refrigerate, let the flavours mingle and develop.
2. Make the biscuits: Preheat the oven to 400F. Combine the baking powder, salt, sugar, baking powder, and flour in a bowl. Add the chilled butter and combine using a pastry blender or a couple forks until mix resembles coarse sand (there should be pea-sized pieces of butter left). Place butter and flour mix in the fridge for about 10 mins so it chills. Take it out and slowly pour the buttermilk while mixing with a fork until the dough comes together. It’ll look a bit crumbly but that’s fine. Take it out of the bowl, sprinkle flour on a surface and roll the dough in a rectangle that’s about 1 inch thick. Fold the dough in thirds (like when you fold a paper sheet for letter), overlapping dough on top of each other. Roll and repeat this once more. Now roll the dough to be 1 inch thick and use a circle pastry cutter to cut small circles (about 2 ish inches in diameter, you want them small). Place pastry disks on a baking sheet with parchment paper, arrange them so that they touch each other on the sides. Brush with egg wash, sprinkle tops with flaky sea salt and bake for about 15-20 minutes until tops are golden brown. Remove from the oven and cool down.
3. Take about ¼ cup of mayo, sprinkle about 1 teaspoons of old bay seasoning and mix.
4. To assemble: cut the biscuit in half, brush top and bottoms lightly with the prepared mayo, add a small scoop of the crab salad on the bottoms, top with watercress, place the tops and spear with a toothpick to keep them in place.
You can serve this with a glass of super cold sweet tea which will balance out the savoury notes of this dish.
Hope you enjoy it!