Crab Cake Sliders Old Bay (Printable Version)
# What You Need:
→ For the Crab Cakes
01 -
1 lb (450 g) lump crab meat, picked over
02 -
1/4 cup (30 g) finely diced red bell pepper
03 -
1/4 cup (30 g) finely diced celery
04 -
2 tbsp finely chopped fresh parsley
05 -
2 green onions, finely sliced
06 -
1/2 cup (60 g) panko breadcrumbs
07 -
1 large egg
08 -
2 tbsp mayonnaise
09 -
1 tbsp Dijon mustard
10 -
1 tsp Worcestershire sauce
11 -
1 tsp Old Bay seasoning
12 -
1/4 tsp salt
13 -
1/4 tsp black pepper
14 -
2 tbsp unsalted butter, for frying
15 -
1 tbsp neutral oil, for frying
→ For the Old Bay Aioli
16 -
1/2 cup (120 g) mayonnaise
17 -
1 tsp Old Bay seasoning
18 -
1 tsp lemon juice
19 -
1 small garlic clove, finely grated
20 -
1/2 tsp Dijon mustard
→ For Serving
21 -
8 slider buns, split
22 -
Butter lettuce leaves
23 -
Thin tomato slices
24 -
Lemon wedges, optional
# Steps to Follow:
01 -
In a large bowl, gently combine crab meat, red bell pepper, celery, parsley, green onions, panko, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix until just combined—do not overmix.
02 -
With damp hands, form the mixture into 8 equal patties, about 2½ inches wide. Place on a plate and chill in the refrigerator for 15 minutes to help them set.
03 -
In a small bowl, whisk together mayonnaise, Old Bay seasoning, lemon juice, garlic, and Dijon mustard until smooth. Refrigerate until ready to use.
04 -
Heat butter and oil in a large nonstick skillet over medium heat. Add crab cakes in batches; cook for 3–4 minutes per side, until golden and heated through. Transfer to a paper towel-lined plate.
05 -
Lightly toast slider buns.
06 -
Spread Old Bay aioli on both halves of each bun. Place a lettuce leaf and tomato slice on the bottom half, top with a crab cake, add the top bun, and secure with a toothpick if desired. Serve immediately with lemon wedges.
# Additional Notes:
01 -
For a spicy kick, add a dash of hot sauce to the aioli.
02 -
Substitute Greek yogurt for some of the mayonnaise for a lighter aioli.
03 -
Fresh crab yields the best flavor, but high-quality canned crab can be used in a pinch.
04 -
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.