Description
These Crab Cake Sliders with Spicy Mayo are a perfect combination of crispy, flavorful crab cakes topped with a tangy and spicy mayo sauce, all nestled in soft slider buns. Ideal for a party appetizer, lunch, or a fun dinner, these sliders are sure to impress with their balance of savory seafood and creamy heat. Quick to make and bursting with flavor, they’re a great way to enjoy crab cakes in bite-sized form!
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 the mayonnaise, sriracha sauce, lemon juice, garlic powder, and paprika (if using). Stir until smooth and well combined. Taste and adjust the spiciness level by adding more sriracha if you prefer extra heat.
- Make the Crab Cakes:
- In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, parsley, lemon juice, salt, and pepper. Mix until everything is just combined—be careful not to overmix or break up the crab too much.
- Form the crab mixture into small patties, about 2-3 inches in diameter. You should get about 8 small patties for sliders.
- Cook the Crab Cakes:
- Heat butter or oil in a large skillet over medium heat.
- Once hot, add the crab cakes and cook for about 3-4 minutes per side, or until golden brown and crispy. Be gentle when flipping them to avoid breaking the cakes. Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil.
- Assemble the Sliders:
- Lightly toast the slider buns in the same skillet or a toaster.
- Spread a generous amount of spicy mayo on the bottom half of each slider bun.
- Place a crab cake on top, then garnish with a leaf of lettuce and a slice of tomato (optional). Top with the other half of the bun.
- Serve:
- Arrange the sliders on a platter and serve immediately with extra spicy mayo on the side, if desired.
- Enjoy:
- Enjoy your delicious crab cake sliders with spicy mayo as a fun and flavorful appetizer or meal!
Notes
- If you want a lighter version, you can bake the crab cakes instead of frying them. Simply bake at 375°F (190°C) for 12-15 minutes, flipping halfway through.
- To add extra flavor, consider garnishing with some chopped fresh chives or a squeeze of lemon juice over the top of the crab cakes.
- You can make the crab cakes ahead of time and refrigerate them for up to 24 hours before cooking them.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 230 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 60 mg