Crab Cake Sliders Old Bay (Print View)

Lump crab cake sliders meet zesty Old Bay aioli for a flavorful snack or main, finished with crisp veggies.

# Components:

→ Crab Cakes

01 - 1 pound lump crab meat, thoroughly picked over for shells
02 - 1/4 cup finely diced red bell pepper
03 - 1/4 cup finely diced celery
04 - 2 tablespoons finely chopped fresh parsley
05 - 2 green onions, thinly sliced
06 - 1/2 cup panko breadcrumbs
07 - 1 large egg
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 1 teaspoon Old Bay seasoning
12 - 1/4 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 2 tablespoons unsalted butter, for frying
15 - 1 tablespoon neutral oil, for frying

→ Old Bay Aioli

16 - 1/2 cup mayonnaise
17 - 1 teaspoon Old Bay seasoning
18 - 1 teaspoon freshly squeezed lemon juice
19 - 1 small garlic clove, finely grated
20 - 1/2 teaspoon Dijon mustard

→ To Serve

21 - 8 slider buns, split
22 - Butter lettuce leaves
23 - Thinly sliced tomato
24 - Lemon wedges, optional

# Directions:

01 - In a large mixing bowl, gently combine lump crab meat, red bell pepper, celery, parsley, green onions, panko breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix just until incorporated, being careful not to break up the crab meat.
02 - With damp hands, shape the mixture into 8 uniform patties, approximately 2.5 inches wide. Place the patties on a plate and refrigerate for 15 minutes to firm them up.
03 - While the crab cakes chill, whisk together mayonnaise, Old Bay seasoning, lemon juice, grated garlic, and Dijon mustard in a small bowl until smooth. Refrigerate until assembling the sliders.
04 - Heat butter and neutral oil in a large nonstick skillet over medium heat. Fry crab cakes in batches, cooking each for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess fat.
05 - Lightly toast the slider buns until just golden for added texture.
06 - Spread Old Bay aioli on both halves of each bun. Layer a butter lettuce leaf and tomato slice on the bottom half, place a crab cake on top, add the upper bun, and secure with a toothpick if desired. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Relies on simple fresh ingredients for bright flavor
  • Great as a crowd-pleasing appetizer or a main dish
  • Customizable toppings make it easy to please a variety of tastes
  • Each crab cake is pan fried for a perfectly crisp golden edge
  • Ready in about forty minutes fuss-free but impressive
02 -
  • High in satisfying protein and packed with omega three
  • Freezes well before frying for make-ahead meals
  • Easily scaled up for parties or holidays
03 -
  • Handle the crab meat gently to keep the texture light and luxurious
  • Always chill the patties before cooking or they will fall apart and not brown evenly
  • Frying in butter and oil ensures you get that beautiful golden crust without burning
  • Do not skip toasting the buns It really makes every bite as good as the best East Coast seafood shack

Return