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Crab Cake Sliders on a plate

Crab Cake Sliders

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 lb lump crab meat picked over for shells
  • ½ cup panko breadcrumbs
  • ⅓ cup mayonnaise
  • 1 large egg lightly beaten
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 12 mini slider buns
  • Lettuce and tomato slices for serving
  • Remoulade sauce or tartar sauce for serving

Method
 

  1. Thoroughly mix mayonnaise, egg, parsley, Dijon, lemon juice, Old Bay, Worcestershire, cayenne, salt, and pepper in large bowl.
  2. Gently fold in crab, preserving lumps.
  3. Gently add panko just until combined; mixture should hold as patties.
  4. Form 12 patties about 2 inches across; refrigerate on plate at least 15 minutes to hold together.
  5. Heat butter and oil in large skillet over medium-high. Once butter melts and bubbles, add cakes in uncrowded batches as needed.
  6. Cook 3-4 minutes per side until golden and crisp; transfer to paper-towel-lined plate.
  7. Optionally lightly toast buns. Put cake on each bottom; add lettuce, tomato, and remoulade dollop. Add tops; serve immediately.