Busch's Super Bowl Sliders

(WJBK) - Get these recipes courtesy of Busch's Fresh Food Market Chef Rebecca Wauldron. Visit the store online at www.buschs.com .

Sweet & Spicy Chicken Sliders
Yield: 12 Sliders

Ingredients:
1 Busch's Rotisserie Chicken
1 cup Hoisin Sauce or other Asian BBQ sauce
¼ cup mayonnaise
1 tablespoon Siracha or other hot sauce
3 tablespoons rice vinegar
1½ tablespoons soy sauce
2 tablespoons sugar
3 tablespoons Toasted Sesame Oil
1 ½ cups shredded carrots
1 ½ cups shredded red cabbage
½ cup fresh cilantro leaves
12 small Hawaiian rolls or slider buns

Directions:
1. Using gloved hands or two forks, pull off the meat from the rotisserie chicken and shred it into small pieces. You should have at least 1 ½ pounds of meat.
2. Combine the shredded chicken with the Hoisin Sauce and mix until completely combined. Set aside.
3. Combine the mayonnaise and the Siracha in a small bowl and mix until completely combined. Set aside.
4. Combine the rice vinegar, soy sauce, sugar, and sesame oil in a small bowl and whisk to combine. Add the carrots, cabbage, and cilantro to the bowl and toss to coat.
5. Place the bottoms of the slider buns on a tray or clean work surface. Top each bun bottom with about ½ cup of the shredded chicken mixture.
6. Top the chicken mixture with about 2 tablespoons of the carrot and cabbage mixture.
7. Spread about 2 teaspoons of the spicy mayonnaise mixture on the cut side of each bun top and place them, cut side down, over each slider.

Crab Sliders
Yield: 12 sliders

Ingredients:
1 pound crab meat, picked over
1 cup celery, cleaned and minced
½ cup green onions, minced
1 cup red pepper, seeded and minced
½ cup minced dill pickle
1 tablespoon lemon zest
2 teaspoons fresh lemon juice
1 tablespoon fresh tarragon, minced
½ cup mayonnaise
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
12 slider buns or small soft rolls
12 small pieces romaine lettuce

Directions:
1. Combine the crabmeat, celery, green onion, red pepper, lemon zest, lemon juice, tarragon, mayonnaise, sea salt, and black pepper in a bowl and mix until completely combined.
2. Place the slider bun bottoms on a tray or clean work surface. Place about ½ cup of the crab mixture on each bun.
3. Top the crab mixture on each bun with a small romaine lettuce leaf.
4. Place the bun tops, cut side down, over the lettuce leaf on each bun.