Print

Crab Cake Sliders Recipe

Prepared crab cake sliders.
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 2 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1 tablespoon baking powder
  • 1 tablespoon lemon juice
  • 2 teaspoons Old Bay seasoning
  • 1/4 teaspoon paprika
  • 2 teaspoons Worcestershire sauce
  • 1 lb lump crab meat
  • 1/2 cup parsley, finely chopped
  • 2 tablespoons vegetable oil
  • 1 package slider buns or dinner rolls
  • butter for spreading
  • romaine lettuce

Spicy Aioli

  • 1/2 cup mayonnaise
  • 1/2 teaspoon lime juice
  • 1 teaspoon sriracha
  • 1 tablespoon parsley, finely chopped

 

Instructions

  1. Make the crab cake mixture. In a large bowl combine eggs, mayonnaise, Dijon, pepper, baking powder, lemon juice, old bay seasoning, paprika, Worcestershire sauce, and ½ cup parsley. Mix well with a spoon and then mix in the crab meat. Cover and refrigerate for 30 minutes.
  2. Make the aioli. In a small bowl, combine mayonnaise, lime juice, sriracha, and 1 tablespoon parsley. Mix well. Cover and refrigerate until needed.
  3. Form the crab cakes. Remove the crab cake mixture from the refrigerator. Using your hands, form into 8 small patties.
  4. Prep the buns. Split the buns. Spread a thin layer of butter onto the cut sides of each bun. Place butter side down into a large skillet over medium heat and toast until golden brown on the bottom.
  5. Fry the crab cakes. Heat oil in a large skillet to medium-high heat. Add the crab cakes and cook for 3-4 minutes per side until golden brown.
  6. Assemble sliders. Lay out the slider bun bottoms. Top with romaine lettuce, then a crab cake. Spread spicy aiolis onto the inside of the top bun halves. Place the top bun onto the slider.

 

Find it online: https://blogchef.net/crab-cake-sliders-recipe/