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
- 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.
- Make the aioli. In a small bowl, combine mayonnaise, lime juice, sriracha, and 1 tablespoon parsley. Mix well. Cover and refrigerate until needed.
- Form the crab cakes. Remove the crab cake mixture from the refrigerator. Using your hands, form into 8 small patties.
- 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.
- 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.
- 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.
Nutrition
- Serving Size:
- Calories: 501
- Sugar: 1.9 g
- Sodium: 1014.4 mg
- Fat: 39.7 g
- Carbohydrates: 9.7 g
- Protein: 26 g
- Cholesterol: 177.4 mg