The Chef

Restaurants

Meals

Drinks

Restaurants›Land Ocean Restaurant Meridian›* Crab Cake Slider Recipe

* Crab Cake Slider Recipe

Name: Land Ocean Restaurant Meridians * Crab Cake Slider Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 0.75 cups panko breadcrumbs; 0.25 cups mayonnaise; 1 each large egg; 1 tbs Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp Old Bay seasoning (or seafood seasoning); 2 tbs fresh parsley, finely chopped; 2 tbs green onion, thinly sliced; 1 tsp lemon zest; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs unsalted butter (for pan-frying); 1 tbs vegetable oil (for pan-frying); 0.5 cups mayonnaise; 1 tbs fresh lemon juice; 1 each garlic, finely minced (about 1 clove); 0.25 tsp cayenne pepper; 0.25 tsp smoked paprika; 0.25 tsp salt; 0.125 tsp black pepper; 12 each mini slider buns (about 12); 4 cups mixed baby greens; 1 tbs olive oil; 1 tsp fresh lemon juice (for greens); 0.125 tsp salt (for greens); 0.0625 tsp black pepper (for greens); 2 each lemon wedges (optional)

Inspired by Land Ocean Restaurant Meridian

Time50m

Serves6

Cayenne aioli and mixed greens

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crab Cakes

1 lb lump crab meat

3/4 cups Panko breadcrumbs

1/4 cups Mayonnaise

1 each large egg

1 tbs Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning (or seafood seasoning)

2 tbs fresh parsley, finely chopped

2 tbs green onion, thinly sliced

1 tsp Lemon zest

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs unsalted butter (for pan-frying)

1 tbs vegetable oil (for pan-frying)

Cayenne Aioli

1/2 cups Mayonnaise

1 tbs fresh lemon juice

1 each garlic, finely minced (about 1 clove)

1/4 tsp Cayenne pepper

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Sliders & Salad

12 each mini slider buns (about 12)

4 cups mixed baby greens

1 tbs olive oil

1 tsp fresh lemon juice (for greens)

1/8 tsp salt (for greens)

0.063 tsp black pepper (for greens)

2 each lemon wedges (optional)

Method

Crab Cakes

Prepare crab mixture

Gently pick through the lump crab meat to remove any shells and large cartilage; break up any large lumps but keep pieces intact. In a large bowl combine 0.75 cups panko, 0.25 cups mayonnaise, 1 beaten egg, 1 tablespoon Dijon, 1/2 teaspoon Worcestershire, 1 teaspoon Old Bay, 2 tablespoons chopped parsley, 2 tablespoons sliced green onion, 1 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold in crab meat gently until combined; do not overmix to keep cakes tender.

Form cakes

Divide mixture into 12 equal portions (about 2 tablespoons each) and gently shape into small patties or sliders about 2.5–3 inches diameter and about 1/2 inch thick. Place on a baking sheet lined with parchment and refrigerate for 20–30 minutes to firm up (this helps them hold when cooking).

Cook crab cakes

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil; when the butter is melted and foaming and the pan is hot, add crab cakes without crowding (work in batches if needed). Cook 3–4 minutes per side until golden brown and crisp and cooked through (internal temperature ~145°F/63°C). Transfer cooked cakes to a paper-towel lined plate and keep warm in a low oven (200°F/95°C) while you cook remaining cakes.

Cayenne Aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 finely minced garlic clove, 1/4 teaspoon cayenne pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust heat — add a pinch more cayenne for extra kick. Cover and refrigerate until ready to use. (Makes enough to generously spread on 12 sliders.)

Sliders & Salad

Warm the slider buns: split the buns and lightly toast cut sides in a dry skillet or under a broiler for 1–2 minutes until lightly golden.

Dress the greens: in a bowl toss 4 cups mixed baby greens with 1 tablespoon olive oil, 1 teaspoon fresh lemon juice, 1/8 teaspoon salt and a pinch (1/16 teaspoon) black pepper. Toss gently and keep lightly dressed.

Assemble sliders: spread about 1 teaspoon of cayenne aioli on the top and bottom of each toasted bun. Place a warm crab cake on the bottom bun, top with a small handful (about 1 tablespoon) of dressed mixed greens, then cap with the top bun. Repeat for remaining sliders.

Finish and serve: arrange sliders on a platter with the remaining greens alongside and lemon wedges for squeezing over the crab cakes if desired. Serve immediately while crab cakes are warm and aioli chilled.