Crab Cake Sliders with Spicy Mayo

Yield: Makes about 15 sliders


Ingredients:

Crab Cakes:
1 pound crabmeat (I used Bumble Bee fancy lump crabmeat)
1/2 red bell pepper, small diced
5 scallions, finely sliced
2 garlic cloves, minced
1/2 lemon, juiced
1/2 cup finely crushed crackers or panko breadcrumbs
1/4 cup mayonnaise
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon dry ground mustard
1 teaspoon onion powder
1 teaspoon salt
Dash cayenne pepper
For Cooking & Serving:
Olive oil
15 slider buns or halved dinner rolls
1/2 cup spinach, arugula or sprouts for topping
Spicy Mayo:
1/2 cup mayonnaise
1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
1 1/2 Tbsp. chili sauce, such as Sriracha
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper


Directions:
Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
Place sliders onto buns. Top with mayo and greens, and serve.

Crab Cake Sliders with Spicy Mayo

Yield: Makes about 15 sliders

Ingredients:

Crab Cakes:

1 pound crabmeat (I used Bumble Bee fancy lump crabmeat)

1/2 red bell pepper, small diced

5 scallions, finely sliced

2 garlic cloves, minced

1/2 lemon, juiced

1/2 cup finely crushed crackers or panko breadcrumbs

1/4 cup mayonnaise

1 large egg

2 teaspoons Worcestershire sauce

1 teaspoon dry ground mustard

1 teaspoon onion powder

1 teaspoon salt

Dash cayenne pepper

For Cooking & Serving:

Olive oil

15 slider buns or halved dinner rolls

1/2 cup spinach, arugula or sprouts for topping

Spicy Mayo:

1/2 cup mayonnaise

1 1/2 Tbsp. lemon juice (from about 1/4 lemon)

1 1/2 Tbsp. chili sauce, such as Sriracha

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

Directions:

Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)

Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)

When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.

Place sliders onto buns. Top with mayo and greens, and serve.

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