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
Scale
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
