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Mini Crab Cake Sliders
Rachel Kim

Mini Crab Cake Sliders

Crab cakes should be crab first and binder second. Chill the small patties before searing so they hold their edges. A thin Old Bay mayonnaise and soft potato roll finish the slider without turning it into a seafood burger.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb lump crabmeat picked over
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup mayonnaise divided
  • 1 tsp Dijon mustard
  • 1 tsp seafood seasoning divided
  • 1 tbsp neutral oil
  • 8 potato slider rolls split

Method
 

  1. Mix the crab, panko, egg, 2 tablespoons mayonnaise, Dijon and 1/2 teaspoon seafood seasoning gently.
  2. Form eight patties and refrigerate them for 20 minutes.
  3. Stir the remaining mayonnaise and seafood seasoning together.
  4. Heat the oil in a nonstick skillet and cook the crab cakes for 3 to 4 minutes per side until golden and 165°F.
  5. Spread the seasoned mayonnaise over the rolls.
  6. Place one crab cake in each roll and close gently.