Crab Cake Sliders Recipe

Prepare crab cake mixture

Gently pick through 1 lb lump crab meat to remove any shell pieces and large cartilage; keep as much lumps intact as possible. In a large bowl combine 0.5 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped parsley, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until blended.

Fold in crab and binders

Add the crab meat and 1 cup breadcrumbs (or panko) to the bowl. Using a rubber spatula, gently fold the crab into the mixture until just combined. Do not overmix—mixture should hold together but retain visible lumps of crab. If mixture seems too loose, add up to 2 tablespoons more breadcrumbs.

Form cakes

Divide mixture into 8 equal portions (about 2 oz each) and form into small patties about 2 1/2 inches across and 3/4 inch thick. Place on a lined tray and chill in the refrigerator for at least 20 minutes to firm up (this helps them hold while cooking).

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When foaming subsides and oil shimmers, add crab cakes in a single layer (do not overcrowd). Cook 3–4 minutes per side until golden brown and internal temperature reaches 145°F or cakes are firm and hot throughout. Transfer to a paper-towel-lined tray and keep warm in a low oven (200°F) while finishing remaining cakes.

Combine 1/2 small finely diced red onion, 1/4 red bell pepper (finely diced) and 1/4 green bell pepper (finely diced) in a small bowl. Add 1 tablespoon red wine vinegar, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon granulated sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir to combine and let sit at room temperature for 10–15 minutes to mellow and meld flavors. Taste and adjust salt or vinegar as needed.

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon finely chopped capers, 1 teaspoon finely chopped cornichon or dill pickle, 1/2 teaspoon hot sauce, 1/2 teaspoon paprika, 1/2 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Chill until ready to assemble. Adjust heat or acidity to taste.

Prepare rolls: slice 8 house slider rolls in half and spread softened butter on cut sides. Toast cut-side down in a skillet or under a broiler until golden, about 1–2 minutes. Keep warm.

Spread about 1 tablespoon remoulade on the bottom half of each roll. Place a lettuce leaf on top of the sauce to protect the roll from moisture.

Place a warm crab cake on each lettuce-lined roll bottom. Spoon about 1 teaspoon of the onion-pepper relish on top of each crab cake (adjust to taste). Add a light drizzle (about 1/2 teaspoon) more remoulade to finish if desired.

Top with the roll tops, press gently and serve immediately while crab cakes are warm. Provide extra remoulade and lemon wedges on the side if desired.