Brie Crab Cake Pretzel Slider Melts with Strawberry Pineapple Salsa

Ingredients

• 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/]
• 1 1/2 cups strawberries (chopped)
• 1 cup fresh pineapple chopped (about 1/3 of the pineapple)
• 1/2 jalapeno (chopped (de-seed if desired))
• 2 green onions (chopped)
• 1/2 lime (juiced)
• 2 tablespoon fresh cilantro (chopped)
• 2 tablespoon fresh basil (chopped)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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!