Crab cakes are perfect on a slider bun. Plus there’s no fighting over one single crab cake appetizer — everyone gets their own!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 24 crab cake sliders |
Ingredients
- 1 cup mayonnaise
- 1 teaspoon grated orange zest, plus 2 to 3 tablespoons fresh orange juice (from about 1/2 orange)
- 1 tablespoon stone-ground mustard
- 1 clove garlic, grated
- Kosher salt and freshly ground pepper
- 3/4 cup crushed butter crackers (18 to 24 crackers)
- 1/4 to 1/2 cup mayonnaise, plus more for schmearing
- 1 tablespoon roughly chopped fresh parsley
- 1 1/2 teaspoons seafood seasoning, such as Old Bay, plus more for sprinkling
- 8 dashes of hot sauce
- 1 large egg, beaten
- Kosher salt and freshly ground pepper
- 2 pounds lump blue crabmeat, shells and cartilage picked out
- Butter, for spreading
- 24 potato slider buns, split
- Mesclun greens, for topping
Instructions
- Preheat the oven to 350˚ F. Make the orange aïoli: Combine the mayonnaise, orange zest, orange juice, mustard and garlic in a small bowl. Season with salt and pepper.
- Make the crab cakes: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Fold in the crabmeat until just combined.
- Lightly form the crab mixture into 24 two-inch balls (about 2 tablespoons each) and form into patties. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with about 1/4 teaspoon mayonnaise and sprinkle with seafood seasoning. Bake until light golden brown, 10 to 15 minutes.
- Butter each slider bun and lightly griddle to toast. For the sandwich build: Spread the bottom half of each bun with aïoli. Place the crab cakes on top. Top with greens and finish with the top buns.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 269 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 52 mg |
| Sodium | 535 mg |
Reviews
I’m not a crab cake fan but hubby loves them. I decided to give these a try since Jeff designed them. I am in love. These are outstanding. The orange aioli knocks this out of the park. I’ve made these crab cakes twice in 5 days.
Made these into 11 generous sized crab cakes, not sliders. These were delicious and the crab taste definitely shined through. Used Phillips Jumbo Lump Crab Meat. YUM.