Dish No. 92: Sel de Mer's Crabcake Sliders

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Rebecca Marx

Welcome to the 2011 Edition of 100 Dishes to Eat Now, Fork in the Road's handy list of some of the dishes we've stumbled on that we're fond of -- old standbys and new finds alike. Over the ensuing weeks, we'll be counting these down leading up to our Best of 2011 issue -- and see how many make the cut.


Among the many pescatarian delights in Sel de Mer's arsenal are its crabcake sliders.

Available as a special, the crabcakes, served two to a plate, are thick, yielding, and meaty, their texture that crispy-squidgy hybrid that signifies that somebody in the kitchen knows what's what. Propped between a pair of split and toasted English muffins, they sit atop some tomato and avocado slices and a generous splotch of green aioli, and wear little microgreen toupées.

Do not be fooled by the sliders' diminutive appearance: They're bruisers masquerading as dainty wallflowers. Ordered with a pile of purple cabbage slaw, they're a resplendent meal. Armed with their customary side of fries, they're lethal.


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