If you’re craving a seafood treat that’s bursting with flavor and perfect for any gathering, you absolutely have to try this Crab Cake Sliders with Spicy Mayo Recipe. These little sliders pack all the crisp, tender, and savory goodness of a classic crab cake, elevated by a zesty, creamy spicy mayo that ties everything together wonderfully. Whether you’re hosting friends or just want a scrumptious meal that feels a little special, these sliders hit all the right notes with minimal fuss and maximum taste.
Ingredients You’ll Need
The beauty of this Crab Cake Sliders with Spicy Mayo Recipe lies in its simplicity and quality ingredients. Each one plays a crucial role in delivering that perfect balance of flavors, textures, and colors, making these sliders as delightful to look at as they are to eat.
- 1 lb lump crab meat: Fresh or well-drained canned crab adds a sweet and delicate seafood base that’s the star of the show.
- 1/4 cup breadcrumbs (preferably panko): These provide a light, crunchy texture to the crab cakes without weighing them down.
- 1/4 cup mayonnaise: Keeps the crab cakes moist and adds a creamy richness.
- 1 tablespoon Dijon mustard: Introduces a subtle tang that enhances all the flavors.
- 1 teaspoon Worcestershire sauce: Adds depth and a hint of umami for complexity.
- 1 egg, lightly beaten: The essential binder that holds everything together without being heavy.
- 1/4 teaspoon Old Bay seasoning (or seafood seasoning): Classic seasoning for a gentle kick of spice and herbaceous notes.
- 1 tablespoon fresh parsley, chopped: Brings freshness and a pop of green color.
- 1 tablespoon lemon juice: Adds brightness and balances the richness of the crab and mayo.
- Salt and pepper, to taste: To season perfectly and enhance every ingredient.
- 2 tablespoons butter or oil for frying: For a beautifully golden and crispy crust on your crab cakes.
- For the spicy mayo: 1/4 cup mayonnaise, 1 tablespoon sriracha sauce (adjust to heat preference), 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika (optional for color and extra flavor).
- 8 slider buns (soft, mini buns): Perfectly sized to complement the crab cakes without overpowering them.
- Lettuce leaves and tomato slices (optional): For a fresh, crisp garnish that adds texture and color to each slider.
How to Make Crab Cake Sliders with Spicy Mayo Recipe
Step 1: Prepare the Spicy Mayo
Start by mixing your spicy mayo so it’s ready to go when you assemble the sliders. Combine mayonnaise, sriracha, lemon juice, garlic powder, and paprika in a small bowl. Stir everything together until smooth and creamy. This sauce is what gives these sliders their unmistakable kick and luscious texture that pairs perfectly with the crab.
Step 2: Make the Crab Cakes
In a large bowl, gently toss the lump crab meat with breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, parsley, lemon juice, salt, and pepper. Be careful not to overmix—the goal is to keep some lumps of crab intact so each bite stays tender and flavorful.
Step 3: Form the Patties
With your hands, shape the crab mixture into small patties about 2 to 3 inches in diameter—just the right size for slider buns. You should get approximately eight patties, which makes this recipe perfect for sharing or serving as an appetizer.
Step 4: Cook the Crab Cakes
Heat butter or oil in a skillet over medium heat until shimmering. Place the crab cakes carefully in the pan and cook for about 3 to 4 minutes on each side. Look for a golden brown crust that holds together well—flip gently to avoid breaking. Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. The crispy exterior combined with the tender inside will have you hooked immediately.
Step 5: Assemble Your Sliders
Slice your slider buns and generously spread the spicy mayo on the bottom half of each. Then, place a crab cake on top, add a leaf of lettuce and a tomato slice if you like a fresh layer, and finish with the top bun. These sliders are hand-held perfection with a perfect bite every time.
Step 6: Serve and Enjoy!
Serve immediately to enjoy the crab cakes while they’re warm and the slider buns soft but sturdy enough to hold the filling. This Crab Cake Sliders with Spicy Mayo Recipe is sure to be an instant favorite.
How to Serve Crab Cake Sliders with Spicy Mayo Recipe
Garnishes
Fresh garnishes really elevate these sliders. A crisp leaf of romaine or butter lettuce adds crunch and a touch of green, while a thin slice of ripe tomato brings juicy sweetness. For an added zing, sprinkle finely chopped chives or a touch of lemon zest over the spicy mayo before assembling.
Side Dishes
Crab Cake Sliders with Spicy Mayo Recipe pairs beautifully with light, refreshing sides. Consider serving with a crisp coleslaw, sweet potato fries, or a vibrant cucumber salad to balance out the richness of the crab cakes. A chilled glass of white wine or a citrusy cocktail also complements the flavors remarkably well.
Creative Ways to Present
For an impressive presentation, line a rustic wooden board or a trendy slate platter with parchment paper and arrange the sliders in neat rows. Add small dipping bowls with extra spicy mayo or a tangy remoulade for guests to customize. You can even turn this recipe into a party platter by adding mini pickles and colorful vegetable sticks for contrast.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Crab Cake Sliders with Spicy Mayo Recipe, store the crab cakes and buns separately in airtight containers in the refrigerator. This keeps the buns from getting soggy and the crab cakes fresh for up to two days.
Freezing
To freeze the crab cakes, place them on a lined baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They will keep well for up to one month. Slider buns freeze well too but are best kept separate to maintain texture.
Reheating
Reheat crab cakes gently in a skillet over medium heat or in an oven preheated to 350°F until warmed through and crispy again. Avoid microwaving as it can make them soggy. Toast your slider buns just before serving to refresh their softness and warmth.
FAQs
Can I use canned crab meat for this recipe?
Absolutely! While fresh lump crab meat is ideal for the freshest flavor and texture, well-drained canned lump crab meat works wonderfully too and is a convenient option.
How spicy is the spicy mayo in this recipe?
The spicy mayo packs a mild to medium heat depending on how much sriracha you use. You can always adjust the amount of sriracha to suit your taste buds.
Can I make this recipe gluten-free?
Yes! Simply substitute regular breadcrumbs with gluten-free breadcrumbs, and ensure your slider buns are gluten-free as well. The rest of the ingredients are naturally gluten-free.
What’s the best way to avoid the crab cakes falling apart?
Be gentle when mixing the crab meat with other ingredients to keep some lumpiness intact, and make sure the mixture is chilled before forming patties. Also, avoid flipping too roughly while cooking.
Can I prepare the crab cakes in advance?
Definitely! You can prepare the patties a few hours ahead and refrigerate them until ready to cook. This makes assembling everything quicker when you’re ready to serve.
Final Thoughts
If you’re looking for a crowd-pleaser that tastes like a fancy restaurant dish but comes together effortlessly at home, this Crab Cake Sliders with Spicy Mayo Recipe is your go-to. The combination of crispy, flavorful crab cakes paired with a creamy, spicy spread is irresistible. I can’t wait for you to make these sliders a regular staple in your kitchen. Trust me, once you try them, they’ll become a beloved favorite for any occasion!
Print
Crab Cake Sliders with Spicy Mayo Recipe
- Total Time: 25 minutes
- Yield: 8 sliders 1x
Description
Delicious and easy-to-make Crab Cake Sliders with a creamy and spicy mayo sauce. These sliders feature lump crab meat combined with flavorful ingredients, pan-fried to golden perfection, and served on soft mini buns with optional fresh lettuce and tomato. Perfect for appetizers, parties, or a light meal.
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat (fresh or canned, drained)
- 1/4 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 egg, lightly beaten
- 1/4 teaspoon Old Bay seasoning (or seafood seasoning)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons butter or oil for frying
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (or more to taste)
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika (optional for color and extra flavor)
For Assembling:
- 8 slider buns (soft, mini buns)
- Lettuce leaves (optional, for garnish)
- Tomato slices (optional, for garnish)
Instructions
- Prepare the Spicy Mayo: In a small bowl, combine mayonnaise, sriracha sauce, lemon juice, garlic powder, and paprika if using. Mix well until smooth and set aside to allow flavors to meld.
- Make the Crab Cakes: In a medium bowl, gently mix lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, chopped parsley, lemon juice, salt, and pepper. Be careful not to overmix to keep the crab meat intact.
- Form the Patties: Shape the crab mixture into about 8 small patties, each around 2 to 3 inches in diameter, suitable for slider buns.
- Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Once hot, place the crab cakes in the pan and cook for 3-4 minutes on each side or until they turn golden brown and crispy. Handle gently when flipping to keep the patties intact. Remove and drain on paper towels.
- Assemble the Sliders: Spread a generous amount of the prepared spicy mayo on the bottom half of each slider bun. Add a crab cake on top, then optionally layer with lettuce leaf and a slice of tomato. Cover with the top bun.
- Serve: Serve the crab cake sliders immediately while warm, perfect for a tasty appetizer or light meal. Enjoy!
Notes
- You can use fresh or canned crab meat, just be sure to drain well if using canned.
- Old Bay seasoning can be substituted with seafood seasoning or Cajun spices if preferred.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- Handle the crab cakes gently while cooking to prevent them from breaking apart.
- These sliders are best served fresh but can be kept warm in a low oven for a short time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
