If you love seafood with a little kick, you are going to adore this Crab Cake Sliders with Spicy Mayo Recipe. Imagine tender, golden crab cakes packed full of fresh lump crab meat, nestled inside soft mini buns, and topped with a creamy, zesty spicy mayo that adds just the right amount of heat. These sliders are perfect for sharing at a casual get-together or as a fun dinner treat that feels impressive yet is surprisingly simple to make. The balance of flavors and textures makes every bite a delightful experience you’ll want to return to again and again.
Ingredients You’ll Need
The beauty of this Crab Cake Sliders with Spicy Mayo Recipe lies in its straightforward ingredients that come together to create something truly special. Each element plays a key role: from the fresh crab meat providing the star flavor, to the crunchy panko breadcrumbs adding texture, and the Dijon mustard enhancing the savory depth. Let’s get to know these simple but essential ingredients!
- 1 lb lump crab meat: Fresh or canned, just make sure it’s well-drained for maximum flavor and texture.
- 1/4 cup breadcrumbs (panko preferred): Adds a delightful crunch and helps hold the patties together.
- 1/4 cup mayonnaise: Provides moisture and richness to the crab cake mixture.
- 1 tablespoon Dijon mustard: Brings a subtle tang and depth that complements the crab perfectly.
- 1 teaspoon Worcestershire sauce: Boosts umami flavor for a savory finish.
- 1 egg, lightly beaten: Acts as a binder to keep the crab cakes intact.
- 1/4 teaspoon Old Bay seasoning: Classic seafood spice to elevate the taste.
- 1 tablespoon fresh parsley, chopped: Adds freshness and a pop of color.
- 1 tablespoon lemon juice: Brightens up the mixture with citrusy zing.
- Salt and pepper: To taste, because seasoning is everything.
- 2 tablespoons butter or oil: For frying the crab cakes to golden perfection.
- For the spicy mayo: 1/4 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika (optional) – these ingredients combine to make a creamy sauce with a lovely kick.
- 8 soft slider buns: The perfect vehicle for these bite-sized delights.
- Lettuce leaves and tomato slices: Optional, for added freshness and color in your sliders.
How to Make Crab Cake Sliders with Spicy Mayo Recipe
Step 1: Prepare the Spicy Mayo
Start by mixing the mayonnaise, sriracha, lemon juice, garlic powder, and optional paprika in a small bowl. This spicy mayo is creamy with a vibrant kick, perfectly complementing the delicate crab cakes. Set aside to let the flavors meld while you prepare the crab cakes.
Step 2: Make the Crab Cakes
In a large bowl, gently combine the lump crab meat with breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, chopped parsley, lemon juice, salt, and pepper. Be careful not to overmix; you want to keep those lumps of crab intact for a beautiful texture in every bite.
Step 3: Form the Patties
Shape the crab mixture into about eight small patties, roughly 2 to 3 inches in diameter. This size is perfect for slider buns and ensures each bite is satisfying without being overwhelming.
Step 4: Cook the Crab Cakes
Heat butter or oil in a skillet over medium heat until hot but not smoking. Add the crab cakes carefully, and cook for approximately 3 to 4 minutes on each side, until they develop a crispy, golden-brown crust. Flip gently to keep them from falling apart. Once cooked, transfer to a paper towel-lined plate to drain any excess oil.
Step 5: Assemble the Sliders
Slice each slider bun in half and spread a generous layer of the spicy mayo on the bottom half. Place a warm crab cake on top, then add optional lettuce and tomato slices for crunch and freshness. Cap it with the top bun and get ready to indulge!
How to Serve Crab Cake Sliders with Spicy Mayo Recipe
Garnishes
To further elevate the presentation and flavor, fresh garnishes like crisp lettuce and juicy tomato slices work wonders. A sprinkle of chopped parsley or a thin slice of avocado can also add a lovely touch. These simple additions not only add color but also balance out the richness of the crab cakes and spicy mayo beautifully.
Side Dishes
Crab Cake Sliders with Spicy Mayo Recipe pair exceptionally well with light, fresh sides. Think zesty coleslaw, crispy sweet potato fries, or a tangy cucumber salad. These sides offer a refreshing contrast and keep the meal bright and satisfying.
Creative Ways to Present
Serving these sliders at your next party? Arrange them on a wooden board lined with parchment paper for a rustic feel, or use colorful mini plates to brighten up your table. You can even offer a variety of toppings on the side, like pickles, sliced jalapeños, or different dipping sauces, letting everyone customize their perfect slider experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crab cakes, store them in an airtight container in the refrigerator for up to two days. Keep the spicy mayo separate in another container to prevent buns from getting soggy.
Freezing
You can freeze uncooked crab cakes by placing them on a parchment-lined tray and freezing until solid. Once frozen, transfer them into a freezer-safe bag or container. They’ll keep well for up to one month and can be cooked straight from frozen with a few extra minutes in the pan.
Reheating
To reheat crab cakes while maintaining their crispiness, warm them in a skillet over medium heat for a few minutes on each side instead of microwaving. For the buns, a quick toast in the oven can revive their softness and warmth.
FAQs
Can I use canned crab meat instead of fresh?
Absolutely! Canned lump crab meat works wonderfully for this recipe. Just be sure to drain it well to avoid excess moisture in your crab cakes.
How spicy is the spicy mayo?
The level of heat can be adjusted easily by adding more or less sriracha to your taste. The amount suggested offers a pleasant zing that complements the crab without overpowering it.
Can I make these sliders gluten-free?
Yes! Substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and choose gluten-free slider buns to keep this recipe safe for gluten-free diets.
What is the best way to flip crab cakes without breaking them?
Use a wide spatula and flip gently. Make sure the crab cakes are cooked enough on the first side so they hold together before flipping to the other side.
Are these sliders suitable for entertaining large groups?
Definitely! Crab Cake Sliders with Spicy Mayo Recipe are bite-sized, easy to serve, and perfect for parties or casual gatherings where your guests can enjoy a tasty treat without needing utensils.
Final Thoughts
There is something truly special about sharing a plate of these Crab Cake Sliders with Spicy Mayo Recipe with friends and family. They are flavorful, satisfying, and bring a touch of coastal flair right to your kitchen. I encourage you to give this recipe a try — whether for a fun dinner or your next gathering, these sliders are sure to impress and become a beloved classic.
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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, spicy mayo sauce. These mini sandwiches feature crispy, golden crab cakes made from lump crab meat and are perfect as appetizers or a light meal. Ready in just 25 minutes, they combine tender seafood flavors with a kick of heat, all sandwiched between soft slider buns.
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 allow the flavors to meld.
- Make the Crab Cakes: In a medium bowl, gently mix lump crab meat with breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, chopped parsley, lemon juice, salt, and pepper. Be careful not to break up the crab meat too much to maintain texture.
- Form the Patties: Shape the crab mixture into 8 small patties about 2-3 inches in diameter, perfect for slider-sized servings.
- Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Once hot, carefully place the crab cakes in the pan and cook for 3-4 minutes on each side until they turn golden brown and crispy. Flip gently to prevent breaking. Remove and drain excess oil on paper towels.
- Assemble the Sliders: Spread a generous layer of spicy mayo on the bottom half of each slider bun. Place a crab cake on top, then add a lettuce leaf and a tomato slice if desired. Cover with the top half of the bun.
- Serve: Serve the crab cake sliders immediately while warm with extra spicy mayo on the side if preferred. Enjoy these flavorful mini sandwiches as an appetizer or a light meal.
Notes
- Use fresh lump crab meat if possible for the best texture and flavor, but canned crab meat works well too.
- Handle the crab cakes gently when forming and flipping to keep them intact.
- The spicy mayo can be adjusted to your preferred heat level by adding more or less sriracha.
- These sliders are best served immediately but can be kept warm in a low oven for a short time.
- Breadcrumbs help bind the crab cakes without overpowering the delicate crab flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
