It's so hard to eat just one of these little blue crab rolls. They make a perfect party appetizer to share over a bottle of our Frivolous Rosé.
Mix together blue crab meat, crème fraiche, chopped tarragon, lemon zest and avocado in a small bowl and season with salt and black pepper.
Keep in refrigerator.
Slice 2 ends off the slider buns and cut a “V” shape well in the middle of the buns for crab mixture to fill.
In a non-stick sauté pan, melt butter and canola oil.
Crisp both flat sides of the slider bun to golden brown and cool on a tray.
Once bun is cool, top the bun with crab mixture and garnish with celery leaves.