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
Scale
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
