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
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. 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.
