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CFB Week 4: Come Along on a Crab-tastic Voyage

It never fails—every season there's always one weekend that goes against the grain. A weekend in which teams that should win do not, and teams that were deemed as having no chance pull out their slingshots and get their David on. They call it Shakeup Saturday (if they don't, I'm trademarking it), and it's more unpredictable than a conversation between Judge Judy and Samuel L. Jackson.

This picture was taken shortly after discovering they share the same taste in wallets. See also: Royale with cheese. Photo: Michael Buckner/Getty Images for USC Shoah Foundation

Well this past weekend was your shakeup. Virginia Tech got outclassed, Virginia got over on college football's most celebrated motorcyclist, Boston College took down USC, and South Carolina kept the SEC East race alive with a win over the Dawgs. It was a case study in why we love college football and, I don't know about you, but it's got me chomping at the bit for more. We'll get to the marquee matchup shortly after we talk a little tailgating.

Crabs. Loved by all most people without shellfish allergies. Like their bedfellow the shrimp (the sea being the bed in my childlike imagination), they can be prepared myriad ways and, regardless of your preference, are always delicious. And since I'm highlighting the best of tailgating [special edition tailgating must-haves next week!] I thought I'd just mention that no coastal or landlocked-but-still-close-enough-to-the-ocean tailgate would be complete without some tasty, delicious crabmeat. Its exclusion would be like Ethel without Lucy, The Skipper without Gilligan, yada yada. Now, where was I? Oh, yes! Marquee matchup time.

Marqueee Matchup: #1 Florida State Seminoles vs. #22 Clemson Tigers, 9/20, 8:00 PM ET on ABC

The Tigers mascot seems keenly aware that, were this a crustacean consuming competition, Osceola's meat extractor provides a clear advantage over his own sadly declawed mitts. Photo: Streeter Lecka/Getty Images (tiger) Photo: Stacy Revere/Getty Images (FSU mascot)

Does anyone see what I did there? Because if you do, I have no idea what you're talking about… Florida State return from a bye week looking to handle the Tigers at home. If this game was to be decided by coach's first names, it'd be a toss-up (JIMBO vs. DABO). But it's at Doak Campbell in front of the Heisman trophy winner and reigning national champion's home fans. Even though Jameis Winston is out for the first half of this game, I see the Seminoles running away with this one like they're in a Publix parking lot. (Had to.) Prediction: Seminoles 24, Tigers 17

Prior to the beginning of this series, I sent out an email blast to the staff asking for insight on their alma mater's tailgating foods/beverages of choice. According to FSU alum Michelle Klug, you can kindly wash down our featured tailgating dish o' the week with a tall can of hipster brew, a.k.a. Pabst Blue Ribbon. It's cheap, and it contains alcohol, so win-win! If any of you out there went to either school and would like to share some tailgating tales, by all means leave them in the comment section. We'd love to hear from you!

Enjoy the fourth week of college football, sports fans.

Crab Cake Sliders with Yogurt-Dill Sauce

  • 8 whole-wheat slider buns

  • 5 tablespoons rice vinegar, divided
  • 1 tablespoon sugar
  • 1/2 cup thinly vertically sliced red onion
  • 3 tablespoons canola mayonnaise, divided
  • 3 tablespoons plain fat-free Greek yogurt
  • 1 tablespoon chopped fresh dill
  • 3/4 cup finely chopped red bell pepper
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 2/3 cup whole-wheat panko
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 4 teaspoons canola oil
  • 1 1/2 cups baby arugula
1. Preheat broiler to high. Hollow out buns, leaving a 1/2-inch-thick shell. Arrange buns in a single layer on a baking sheet. Broil 1 1/2 minutes on each side or until lightly toasted.

2. Place 1/4 cup vinegar and sugar in a microwave-safe bowl. Microwave at HIGH for 45 seconds. Stir in red onion. Let stand 15 minutes. Drain.

3. Combine remaining 1 tablespoon vinegar, 1 tablespoon mayonnaise, yogurt, and dill in a small bowl.

4. Combine remaining 2 tablespoons mayonnaise, bell pepper, and next 5 ingredients (through yolk). Add panko and crab, stirring to combine. Working with damp hands, divide crab mixture into 8 equal portions, shaping each into a 3/4-inch-thick patty.

5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 4 minutes on each side or until golden and thoroughly heated.

6. Spread 1 teaspoon yogurt mixture on bottom half of each bun. Top with 1 patty. Divide onions and arugula among sliders. Top with top halves of buns.

SERVES 4 (serving size: 2 sliders) CALORIES 387; FAT 14.5g (sat 1.2g, mono 5.7g, poly 2.8g); PROTEIN 22g; CARB 45g; FIBER 4g; CHOL 143mg; IRON 3mg; SODIUM 731mg; CALC 128mg