SERVED WITH CHIPOTLE AIOLI ON A HAWAIIAN ROLL

Gently pick through 1 cup lump crabmeat to remove shells and any cartilage, being careful to keep lumps intact. In a large bowl, combine 1/2 cup panko, 1/4 cup mayonnaise, 1 egg, 1 tablespoon Dijon, 1/2 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons thinly sliced green onions, 1 tablespoon chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold in the crabmeat gently until just combined; avoid overworking to keep the cakes tender.

Prepare crab mixture

Using a 1.5-ounce scoop or a tablespoon, portion the mixture into 12 small patties (about 1 to 1 1/2 inches thick and 2 inches wide). Press each lightly to adhere and then coat the flat surfaces lightly with additional panko if desired for extra crispness.

Form sliders

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When butter is foaming and oil is shimmering, add crab cakes in a single layer, leaving space between them. Cook 3–4 minutes per side until golden brown and just cooked through (internal temperature about 145°F / 63°C or until opaque and flaky). Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while you prepare the aioli and rolls.

Cook crab cakes

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon finely minced chipotle pepper, 1/2 teaspoon adobo sauce, 1/2 tablespoon fresh lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and uniform. Taste and adjust heat/salt by adding more minced chipotle or adobo sauce in 1/4-teaspoon increments. Refrigerate until ready to use (at least 15 minutes for flavors to meld).

Prepare rolls: Preheat oven to 350°F (175°C). Split the 12 Hawaiian rolls and place bottom halves on a baking sheet. Brush the tops and insides lightly with 2 tablespoons melted butter. Toast in the oven 5–7 minutes until warm and slightly golden.

Build sliders: Spread about 1 teaspoon of chipotle aioli on each bottom roll. Place a small lettuce leaf or a pinch of arugula on top of the aioli to create a barrier so the roll doesn't get soggy. Set a warm crab cake on top of the lettuce. Spoon another 1 teaspoon aioli on the top half of the roll and close the slider.

Finish and serve: Arrange sliders on a platter. Garnish with lemon wedges on the side for squeezing. Serve immediately while crab cakes are warm. Leftover aioli can be refrigerated up to 3 days.

lump crabmeat

panko breadcrumbs

mayonnaise

Dijon mustard

Worcestershire sauce

fresh lemon juice

green onions (thinly sliced)

fresh parsley (chopped)

Old Bay seasoning

salt

black pepper

unsalted butter (for skillet)

vegetable oil (for skillet)

chipotle peppers in adobo (finely minced)

adobo sauce

fresh lime juice

garlic (minced)

smoked paprika

Hawaiian rolls (slider size), split

butter (melted, for rolls)

leaf lettuce or arugula

lemon wedges (optional)

CRAB CAKE SLIDERS

Make CRAB CAKE SLIDERS Recipe in just 50m. SERVED WITH CHIPOTLE AIOLI ON A HAWAIIAN ROLL

Crab Cake Sliders Recipe

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