Crab Cake Sliders Recipe
Jalapeño Tartar sauce, Tillamook Cheddar
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Ingredients
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Crab Cake Ingredients
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a mixing bowl, combine the lump crab meat, mayonnaise, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, salt, and black pepper. Gently fold the ingredients together until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the mixture into small patties, about 2 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes to help the crab cakes hold their shape during cooking.
- 4
Fry the Crab Cakes
Heat oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 5
Assemble the Sliders
Slice your preferred slider buns in half. Place a crab cake on the bottom half of each bun, add a slice of Tillamook Cheddar cheese, and a generous dollop of jalapeño tartar sauce on top. Cap with the top half of the bun.
- 6
Serve
Serve the crab cake sliders warm with extra jalapeño tartar sauce on the side.
