Crab Cake Sliders with Spicy Mayo

Here’s a nifty new recipe to go along with the seafood theme of the current ad.  If you’re in need of a holiday appetizer this coming weekend, these crab cakes are the perfect little number.  I’m considering serving them for Christmas Eve dinner, alongside big bowls of my favorite New England Clam Chowder.

I saw the slider idea on (where else?) Pinterest a couple of months ago and knew I had to eventually try it out for you guys.  Crabmeat is on sale so that means the time has come, whoopee!

This is Paula Deen’s original recipe, to which I added my favorite spicy mayonnaise and a toasty little bun, and voila: instant crab cake sliders.  I also saw an open-faced California version that would be fun to try, which was a slice of toasted sourdough baguette topped with mashed avocado, a piece of crisp bacon, the crab cake, and some plain old mayo.  That sounded killer, too.

So many versions, so little time!

Give these a try and see what you think.  Have a great week.

SERVES:  4-6
SOURCE:; recipe by Paula Deen

1 lb. crabmeat, picked free of shells (Foods From the Sea Crabmeat is on sale)
1/3 c. crushed crackers (Ritz are recommended)
3 scallions, green and white parts, finely chopped
1/2 c. finely chopped red bell pepper
1/4 c. mayonnaise (Hellmann’s is on sale)
1 egg (Shurfresh and Phil’s Grade A Large Eggs are on sale)
1 t. Worcestershire sauce
1 t. dry mustard (Tone’s Spices are on sale)
1/4 t. garlic powder (Tone’s Spices are on sale)
squeeze of fresh lemon juice
several dashes of tabasco sauce
flour for dusting (Gold Medal is on sale, if you’re running low)
1/2 c. canola oil (I used less)

SPICY MAYONNAISE (recipe follows) or purchased Tartar Sauce for Serving
Shredded lettuce or baby spinach
Small rolls, cut horizontally and lightly toasted

In a large bowl, mix together all ingredients except for the flour and canola oil.  Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat.  When oil is hot, carefully place the crab cakes in pan and fry until golden brown, about 4 to 5 minutes (it may be necessary to do this in batches; do not crowd your pan).  Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.  Drain on a paper towel lined plate for a couple of minutes before assembling sliders.

To assemble, place a small pile of baby greens or lettuce on the bottom half of a toasted roll; top with a crab cake and a dollop of spicy mayonnaise (or tartar sauce), followed by the top of the roll.  Serve immediately.

SPICY MAYONNAISE:  In a small mixing bowl, stir together 1/2 cup mayonnaise, 1/4 c. spicy cocktail sauce, 1 t. Old Bay Seasoning, and a squeeze of fresh lemon juice.  Taste, adjust seasonings, and serve with crab cakes.

Featured, Fresh, Frugal, Fabulous, News | December 11th, 2013