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
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 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
