If you’re craving a bite-sized treat that bursts with flavor and a hint of heat, these Crab Cake Sliders with Spicy Mayo Recipe are sure to become your new favorite. Imagine golden, crispy crab cakes packed with tender lump crab meat, perfectly complemented by a creamy mayo sauce with a spicy kick. These sliders come together quickly and effortlessly, making them an ideal appetizer for gatherings or a fun dinner option that feels truly special. Every little slider delivers a delightful balance of savory, tangy, and spicy notes that will keep you reaching for more.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing an important layer of flavor, texture, or freshness. From the delicate sweetness of lump crab meat to the zing of lemon juice and the spicy mayo’s exciting pop, everything harmonizes beautifully.
- Lump crab meat: The star of the dish, offering sweet and tender bites that are absolutely luscious.
- Panko breadcrumbs: Provide a light, crispy texture that keeps the crab cakes perfectly firm.
- Mayonnaise: Adds creaminess and moisture, both in the crab cakes and the spicy mayo.
- Dijon mustard: Adds subtle tang and depth to the crab cake mixture.
- Worcestershire sauce: Brings umami and slight sweetness, enhancing overall flavor complexity.
- Egg: Acts as a binder to hold the crab cakes together without being heavy.
- Old Bay seasoning: Classic seafood seasoning that lends a warm, aromatic spice profile.
- Fresh parsley: Introduces a fresh, herbaceous brightness that wakes up the palate.
- Lemon juice: Adds zing and brightness that cuts through richness beautifully.
- Butter or oil: For frying, ensuring the crab cakes develop a golden crust.
- Sriracha sauce: The heart of the spicy mayo, adding the perfect level of heat and flavor.
- Garlic powder and paprika: Infuse the mayo with subtle smoky and savory notes.
- Slider buns: Soft mini buns that cradle the crab cakes without overpowering them.
- Lettuce and tomato (optional): Fresh garnishes for added texture and color.
How to Make Crab Cake Sliders with Spicy Mayo Recipe
Step 1: Prepare the Spicy Mayo
Start by mixing the mayonnaise, sriracha sauce, lemon juice, garlic powder, and paprika in a small bowl. This spicy mayo packs a punch with creamy texture and zesty heat that perfectly complements the sweetness of the crab cakes. Set this aside to let the flavors meld while you prepare the crab cakes.
Step 2: Make the Crab Cake Mixture
In a large bowl, gently combine the lump crab meat with panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, chopped parsley, lemon juice, salt, and pepper. Be careful not to overmix to maintain the flaky texture of the crab meat, which is key to tender, mouthwatering crab cakes.
Step 3: Shape the Crab Cakes
Divide the mixture into eight equal portions and form each into a small patty around 2-3 inches wide. Working gently is important to keep the patties intact while cooking, so handle them with care to retain that delicate crab meat texture.
Step 4: Cook the Crab Cakes
Heat butter or oil in a skillet over medium heat until shimmering. Add the crab cakes and cook for 3 to 4 minutes per side, or until they develop a golden brown and crisp exterior. Flip them carefully using a spatula to avoid breaking. Once done, transfer the crab cakes to a paper towel-lined plate to drain excess oil.
Step 5: Assemble the Sliders
Slice your slider buns in half and spread a generous amount of the spicy mayo on the bottom halves. Place a warm crab cake on top of each bun base, then add a fresh lettuce leaf and a slice of tomato if you like. Cap it with the top bun, pressing slightly to hold everything together. These sliders are now ready to wow your taste buds!
How to Serve Crab Cake Sliders with Spicy Mayo Recipe
Garnishes
Simple, fresh garnishes like crisp lettuce and juicy tomato slices not only add vibrant color but also offer a satisfying crunch and a refreshing contrast to the rich crab cakes. A sprinkle of chopped parsley or a lemon wedge on the side can brighten the presentation and flavor.
Side Dishes
Complement your sliders with light sides such as a crisp green salad, tangy coleslaw, or seasoned sweet potato fries. These options balance the flavors perfectly and keep the meal fun and approachable. For a touch of indulgence, try pairing with garlic aioli or a citrusy cucumber salad.
Creative Ways to Present
For parties, serve these sliders on a platter with toothpicks for easy grabbing, garnished with microgreens or edible flowers to elevate the look. You might also set up a mini slider bar with extra spicy mayo, pickles, or different types of cheeses so everyone can customize their own.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crab cakes or sliders, store them in an airtight container in the refrigerator. They will stay fresh for up to two days, making for a delicious second helping or next-day snack without losing their delightful flavor and texture.
Freezing
You can freeze the uncooked crab cakes by placing them on a baking sheet lined with parchment paper, freezing until solid, then transferring to a freezer-safe container or bag. This method prevents sticking, and the crab cakes can be frozen for up to a month. When ready to use, thaw them overnight in the fridge before cooking.
Reheating
Reheat cooked crab cakes gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crisp again. Microwaving is possible but may soften the crispy exterior. Refresh the assembled sliders with fresh spicy mayo and buns for the best experience.
FAQs
Can I use canned crab meat for this recipe?
Absolutely! Both fresh and canned lump crab meat work well. Just make sure the canned meat is well drained to avoid soggy crab cakes.
How spicy is the spicy mayo in this recipe?
The spiciness is adjustable to your taste by varying the amount of sriracha you add. It offers a pleasant kick without overwhelming the delicate crab flavor.
Can I make these sliders gluten-free?
Yes! Use gluten-free breadcrumbs and slider buns to accommodate gluten-free diets without sacrificing texture or flavor.
What can I use instead of mayonnaise?
If you want to avoid mayo, Greek yogurt can be a nice substitute, especially in the spicy mayo. It provides creaminess with a slightly tangy twist.
Are these sliders suitable for entertaining guests?
Definitely! These Crab Cake Sliders with Spicy Mayo Recipe are ideal for parties or casual gatherings since they’re easy to eat, impressive to serve, and delightfully flavorful.
Final Thoughts
There’s something truly magical about these Crab Cake Sliders with Spicy Mayo Recipe — they are easy to make, irresistibly tasty, and perfect for any occasion when you want to impress without fuss. Whether it’s a family dinner or a weekend get-together, these sliders will bring joy and smiles to the table. Trust me, once you try them, you’ll be excited to make them again and again!
Print
Crab Cake Sliders with Spicy Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 sliders
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Delight in these mouthwatering Crab Cake Sliders with Spicy Mayo, perfect for a quick and flavorful appetizer or light meal. Crispy golden crab cakes are pan-fried to perfection and layered with a zesty homemade spicy mayo on soft mini buns, garnished with fresh lettuce and tomato for a refreshing bite.
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. Mix well until smooth and set aside to let the flavors meld.
- Make the Crab Cakes: In a mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, 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 eight small patties, approximately 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, carefully add the crab cakes and cook for 3-4 minutes per side until they are golden brown and crispy. Flip gently to prevent breaking. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
- Assemble the Sliders: Spread a generous amount of the prepared spicy mayo on the bottom half of each slider bun. Place a crab cake on top, then add a lettuce leaf and a slice of tomato if desired. Cover with the top half of the bun.
- Serve: Arrange the assembled sliders on a serving platter and enjoy immediately while warm and flavorful.
Notes
- Use lump crab meat for the best texture and flavor; canned crab meat is a convenient alternative.
- Be gentle when mixing the crab cake ingredients and flipping the patties to keep them intact.
- Adjust the amount of sriracha in the spicy mayo to control the heat level.
- Panko breadcrumbs provide a lighter, crispier texture but regular breadcrumbs work as well.
- Slider buns can be replaced with small dinner rolls if unavailable.
- For a healthier option, consider baking the crab cakes at 375°F for 15-20 minutes instead of frying.
