If you’re searching for a show-stopping appetizer or a main that will absolutely delight your guests, look no further than these Crab Cake Sliders with Spicy Mayo. Each bite bursts with succulent crab, a crispy golden crust, and irresistible creamy heat—all delivered on a pillowy, toasted slider bun. Whether you’re hosting a dinner party, planning a fun family dinner, or simply treating yourself, these sliders turn any gathering into a special occasion. The harmoniously balanced flavors and playful presentation make Crab Cake Sliders with Spicy Mayo a must-make dish for seafood lovers and party enthusiasts alike!
Ingredients You’ll Need
The beauty of these Crab Cake Sliders with Spicy Mayo lies in the simplicity and purpose of each ingredient. Quality crab meets the brightness of fresh herbs, the richness of mayo, and a just-right kick from Old Bay and sriracha—every element here matters for taste, texture, or color.
- Lump crab meat: Use high-quality lump crab for maximum sweetness and tender, juicy cakes.
- Mayonnaise: Keeps the crab cakes moist and ties everything together, also starring in the spicy mayo sauce.
- Large egg: Lightly beaten, it acts as a binder so your cakes stay together without overwhelming the delicate crab flavor.
- Dijon mustard: Adds gentle tang and sharpness, balancing the rich seafood.
- Worcestershire sauce: Contributes savory depth and a touch of umami complexity.
- Old Bay seasoning: The essential seafood spice blend, offering a signature flavor and lovely color.
- Salt and black pepper: Enhances every other flavor—don’t skip or skimp!
- Panko breadcrumbs: Divide for inside and outside; they give a light, crisp texture that lets the crab shine.
- Fresh parsley: Adds color and a herbaceous lift.
- Unsalted butter: For frying, contributing flavor and a gorgeous golden crust.
- Slider buns: Toasted for warmth and a hint of crunch, they’re the perfect vessel for crab cakes.
- Shredded lettuce: Offers cool, crisp freshness in every bite.
- Tomato: Thinly sliced for sweet juiciness and a pop of color.
- Sriracha: The star of the spicy mayo, giving a customizable kick.
- Lemon juice: Brightens the spicy mayo with darting acidity.
- Garlic powder: Provides mellow, garlicky warmth to the sauce.
How to Make Crab Cake Sliders with Spicy Mayo
Step 1: Mix the Crab Cake Ingredients
In a large bowl, gently combine the lump crab meat, 1/4 cup of the panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and chopped parsley. Be gentle—the less you mix, the more tender and crab-forward your cakes will be. You want the mixture to just hold together without getting mushy.
Step 2: Shape and Coat the Crab Cakes
Divide the mixture into 8 equal portions, then form each into a small patty about the width of your slider buns. Carefully coat each patty in the remaining panko breadcrumbs, pressing lightly so they adhere. This crucial step guarantees that delightful golden crunch with every bite of your Crab Cake Sliders with Spicy Mayo.
Step 3: Sauté to Perfection
Set a large skillet over medium heat and add the unsalted butter. Once melted and bubbly, add the crab cakes, working in batches if necessary to avoid crowding. Sauté for 3 to 4 minutes per side, until crisp, golden brown and heated through. Resist moving them too soon to allow a perfect crust to form.
Step 4: Whip Up the Spicy Mayo
In a small bowl, stir together the mayonnaise, sriracha, lemon juice, and garlic powder until smooth and creamy. Adjust sriracha to your preferred heat level. This easy, flavor-packed sauce ties the entire slider together, bringing a zippy, creamy heat that perfectly complements the crab.
Step 5: Assemble the Sliders
To assemble, lay out the toasted slider buns. Generously spread some spicy mayo on both the tops and bottoms. Add a warm crab cake, top with a sprinkle of shredded lettuce and a slice of tomato, then cap it with the other half of the bun. Serve your Crab Cake Sliders with Spicy Mayo immediately for the ultimate flavor and texture experience!
How to Serve Crab Cake Sliders with Spicy Mayo
Garnishes
Even a humble slider can rise to the occasion with the right garnish! Consider a shower of finely chopped parsley, a sprinkle of extra Old Bay seasoning, or thinly sliced scallions across the top. For a gourmet finish, add a lemon wedge on each plate—perfect for squeezing a little extra zing onto your Crab Cake Sliders with Spicy Mayo before devouring.
Side Dishes
These sliders turn any meal into a feast when paired with the right sides. Try serving them alongside crunchy sweet potato fries, a tangy coleslaw, or a bright cucumber salad. If you want a more substantial meal, pair your Crab Cake Sliders with Spicy Mayo with oven-roasted vegetables or a basket of homemade potato chips for bite-sized perfection.
Creative Ways to Present
Set your party table apart by turning the sliders into a DIY bar, letting guests pile on their own toppings and spicy mayo. Skewer each slider with a colorful party pick for tidy, pass-around appetizers. Or go bun-free with a crisp lettuce “bun” for a light, gluten-free twist on Crab Cake Sliders with Spicy Mayo.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store the assembled crab cakes (separate from the buns) in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the spicy mayo and fresh vegetables in a separate container until ready to assemble the sliders again.
Freezing
Uncooked crab cakes can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer-safe bag or container. They’ll keep for up to 2 months. When you want Crab Cake Sliders with Spicy Mayo in a flash, thaw the patties overnight in the fridge before cooking as directed.
Reheating
Reheat crab cakes gently in a skillet over medium heat with a bit of butter or oil until warmed through. Alternatively, reheat in a 350°F oven for about 10 minutes. Avoid microwaving, as it tends to make the coating soggy and can dry out the crab. Always reassemble with fresh garnishes and spicy mayo for the best flavor.
FAQs
Can I use canned crab meat instead of lump crab?
Yes, you can use good-quality canned crab meat if fresh lump crab isn’t available. Just be sure to drain it well and pick out any bits of shell for the best texture in your Crab Cake Sliders with Spicy Mayo.
How spicy is the mayo in this recipe?
The spicy mayo has a gentle heat level as written, but you can easily control the kick. Simply add more or less sriracha to make it mild or fiery, depending on your preference!
Can these sliders be made gluten-free?
Absolutely! Swap the panko breadcrumbs for your favorite gluten-free alternative and use gluten-free slider buns. The result will still be deliciously crisp and satisfying.
Can I bake the crab cakes instead of frying them?
For a lighter option, you can bake the crab cakes at 400°F for about 12 to 15 minutes, flipping once halfway through. They’ll get nicely golden with a bit less richness than the stovetop version but will still be packed with flavor.
What’s the best way to make Crab Cake Sliders with Spicy Mayo ahead of time?
You can form the crab cakes up to 24 hours in advance and refrigerate them, ready to cook right before serving. Make the spicy mayo ahead too, and your sliders will come together in no time when you’re ready to eat.
Final Thoughts
If you love seafood and crave a bit of culinary adventure, give these Crab Cake Sliders with Spicy Mayo a spot on your next menu. They deliver big flavor in petite packages—perfect for parties, celebrations, or simply treating yourself. I can’t wait for you to try them and see why they’re such a crowd-pleaser!
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Crab Cake Sliders with Spicy Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 sliders
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Crab Cake Sliders with Spicy Mayo are the perfect appetizer or party food. Delightfully flavorful crab cakes are topped with a zesty spicy mayo and served on toasted slider buns for a delicious seafood treat.
Ingredients
For the Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg (lightly beaten)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs (divided)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter (for frying)
For the Sliders:
- 8 slider buns (toasted)
- 1 cup shredded lettuce
- 1 small tomato (thinly sliced)
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For the Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha (or more to taste)
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
Instructions
- In a large bowl, combine the crab meat, 1/4 cup of the panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley.
- Gently mix until just combined. Form the mixture into 8 small patties. Coat each patty with the remaining panko breadcrumbs.
- In a large skillet over medium heat, melt the butter. Cook the crab cakes for 3 to 4 minutes per side, or until golden brown and heated through.
- In a small bowl, stir together all the spicy mayo ingredients until smooth.
- To assemble the sliders, spread spicy mayo on each toasted slider bun. Add a crab cake, shredded lettuce, and a tomato slice. Top with the other bun half and serve warm.
Notes
- You can make the crab cakes ahead and refrigerate them for up to 24 hours before cooking.
- For a lighter option, try baking the crab cakes at 400°F for 12–15 minutes, flipping halfway through.
- Adjust the level of heat in the spicy mayo by adding more or less sriracha.
Nutrition
- Serving Size: 1 slider
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
