Baby Cake Sliders Recipe

Prep shrimp

Finely chop the raw shrimp into small pieces (about 1/8–1/4 inch). You want small pieces that will bind with the crab but still provide texture.

Combine seafood

In a large bowl gently fold together lump crab meat and the chopped shrimp, taking care to keep some crab lumps intact.

Make cake mixture

Add panko breadcrumbs, mayonnaise, Dijon mustard, beaten egg, sliced green onions, chopped cilantro, lime juice, Old Bay, salt, and black pepper to the bowl. Gently fold until just combined. Mixture should hold when pressed; if too wet add up to 1 more tablespoon panko.

Form cakes

Divide mixture into 8 equal portions (about 1.5–2 ounces each). Lightly wet your hands and form into compact small patties about 2 inches across and 3/4 inch thick. Place on a tray and refrigerate 15 minutes to firm (optional but helps keep shape).

Sauté

Heat a large nonstick or cast-iron skillet over medium heat. Add neutral oil. When shimmering, add cakes in a single layer without crowding. Cook 3–4 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C) — about 6–8 minutes total depending on thickness. In the last 30 seconds add the butter and spoon the foamed butter over the cakes for flavor. Transfer to a warm plate and keep warm while you finish remaining cakes.

Prepare vegetables

Thinly shred green and red cabbage, julienne or grate the carrot, thinly slice red bell pepper and scallions. Combine all vegetables and chopped cilantro in a large bowl.

Make dressing

In a small bowl whisk together rice vinegar, soy sauce, sesame oil, honey, lime juice, salt, and black pepper until combined and slightly emulsified.

Toss slaw

Pour dressing over the shredded vegetables and toss to coat evenly. Let sit at least 10 minutes to mellow and slightly soften the cabbage, tossing once before serving.

Toast buns

Slice brioche sliders and lightly toast cut sides in a dry skillet or under a broiler until just golden, about 1–2 minutes. This helps prevent sogginess.

Assemble sliders

Spread about 1 teaspoon of sriracha mayonnaise on each bottom bun. Place a warm crab & shrimp cake on top, then top with a small mound (about 2 tablespoons) of Asian slaw. Add a little extra sriracha mayo to the top bun if desired. Close slider and gently press to combine.

Serve

Arrange sliders on a platter, garnish with lime wedges and extra cilantro if desired. Serve immediately while cakes are warm and buns are toasted.