Description
These Crab Cake Sliders with Spicy Mayo are a perfect appetizer or light meal, combining crispy, flavorful crab cakes with a tangy and mildly spicy homemade mayo. Quick to prepare and cook, they offer a delicious seafood twist on classic sliders, garnished with fresh lettuce and tomato for added freshness.
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, mix together mayonnaise, sriracha sauce, lemon juice, garlic powder, and paprika until smooth and well combined. Adjust sriracha amount to your preferred spice level. Set aside for flavors to meld.
- Make the Crab Cakes: In a medium bowl, gently combine 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 lumps of crab intact.
- Form the Crab Cakes: Shape the crab mixture into approximately 8 small patties, about 2-3 inches in diameter, suitable for slider buns.
- Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Once hot, add crab cakes gently and cook for 3-4 minutes per side until golden brown and crispy. Flip carefully to retain shape. Remove cooked crab cakes and place on a paper towel-lined plate to drain excess oil.
- Assemble the Sliders: Spread a generous amount of spicy mayo on the bottom half of each slider bun. Place a crab cake on top, then add lettuce leaf and tomato slice if using. Cover with the top half of the bun.
- Serve: Arrange the sliders on a plate and serve immediately to enjoy the best flavors and textures.
Notes
- Use lump crab meat for the best texture and flavor.
- Feel free to add extra seasoning like cayenne pepper for more heat in crab cakes.
- Panko breadcrumbs provide a lighter, crispier texture.
- If crab meat is canned, ensure it is well drained to avoid soggy cakes.
- These sliders are best served fresh and warm.
