Best Crab Cake Sliders Recipes

Crab/Clam Cake Sliders With Easy Lemon Aioli image

Provided by COOKGIRl

Categories < 30 Mins

Time 25m

Yield 10 sliders

Number Of Ingredients 13

3/4 cup mayonnaise, divided (I used an olive-oil based mayonnaise)
1 lemon, juice and zest of
1 garlic clove, finely minced
1 teaspoon Dijon mustard
1/2 teaspoon dried parsley (replaced 1/4 teaspoon crushed dried thyme or you can use fresh parsley)
1 lb lump crabmeat (confession ( cheated and used 4 cans of Snow's minced clams, drained)
1 cup crushed kettle-cooked potato chips (read intro)
2 -3 tablespoons yellow onions, finely minced (optional, my addition)
1/4-1/3 cup minced celery (include some leaves)
2 teaspoons Old Bay Seasoning (see Old Bay Seasoning #2, this can be omitted read my *NOTE below.)
2 eggs
10 slider buns
lettuce (optional)

Steps:

*NOTE: Depending on the flavor of the potato chips you choose, the Old Bay Seasoning can be omitted. For example, the first time I tried this recipe I tested 'Fully Loaded' Kettle Chips and I wanted those flavors highlighted. Also, if desired the cakes can be pan fried in either a little bit of oil or a combination of oil and butter.
Preheat oven to 350º F.
Line a baking sheet with parchment paper.
In a small bowl, whisk together *1/2 cup* of the mayonnaise, the lemon zest and juice, garlic, Dijon mustard and parsley. Cover and refrigerate until ready to serve.
In a medium bowl, combine the crab meat (canned or fresh), potato chips, celery, Old Bay seasoning, the remaining 1/4 cup of the mayonnaise, and the eggs. Cover bowl and refrigerate mixture for at least 30 minutes. Tip: Chilling is important because it firms up the mixture and makes it much easier to shape into patties.
Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
Bake the crab cakes for approximately 25 minutes rotating the pan as needed for even browning. Keep a close eye on them to avoid burning.
Serve the crab cakes on buns with the aioli condiment. Add lettuce, if desired.
Reminder: Cooking time shown above is for pan frying.

Nutrition Facts : Calories 272.5, Fat 10.3, SaturatedFat 1.8, Cholesterol 76.2, Sodium 801.9, Carbohydrate 28, Fiber 1.8, Sugar 4.3, Protein 16.8

Crab Cake Sliders image

Provided by Food Network Kitchen

Categories main-dish

Time 1h50m

Yield 15 sliders

Number Of Ingredients 14

18 mini potato buns
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons unsalted butter, melted, plus more for brushing
1 large egg
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
Kosher salt
1 pound lump crabmeat, picked through
10 strips bacon
Finely grated zest of 1 lemon
Freshly ground pepper
Diced red onion, sliced tomatoes and lettuce leaves, for topping
Pickles, for serving (optional)

Steps:

Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.

CRAB CAKE SLIDERS WITH SPICY AIOLI SAUCE image

Categories Dinner

Yield 8 to 9

Number Of Ingredients 18

2 large eggs
2 Tablespoons mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon pepper
1 Tablespoon baking powder
1 Tablespoon lemon juice
1/2 cup panko bread crumbs
2 teaspoon Old Bay Seasoning
1/4 teaspoon paprika
2 teaspoons Worcestershire sauce
1 pound lump crab meat
1/2 cup finely chopped parsley
For the Sauce
1/2 cup mayonnaise
1/2 teaspoon lime juice
1 teaspoon sriracha
1 Tablespoon finely chopped parsley
1 package King's Hawaiian Rolls Savory

Steps:

Directions: Combine all of the ingredients into the bowl except for the lump crab meat. Mix it well with a spoon and then add in the crab. Cover with saran wrap and place in refrigerator for 30 minutes. Remove crab mixture and use the cup of your hand to make crab cake sliders. Form into balls and place into a well oiled skillet on medium/high heat. Cook 3-4 minutes on each side. In a small bowl combine all of the ingredients for the aioli sauce. Toast the King's Hawaiian Rolls and place one slider on each roll and then top with aioli sauce.

Crab Cake Sliders with Blood Orange Aioli image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 40m

Yield 24 sliders

Number Of Ingredients 17

1 cup mayonnaise
2 to 3 tablespoons freshly squeezed blood orange juice (about 1/2 orange)
1 tablespoon stone-ground mustard
1 teaspoon blood orange zest
1 clove garlic, grated
Kosher salt and freshly ground black pepper
18 butter crackers, crushed (about 3/4 cup)
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 additional for garnishing
8 dashes hot sauce
1 large egg, beaten
Kosher salt and freshly ground black pepper
2 pounds lump blue crab meat, shell and cartilage picked out
Butter, for spreading
24 potato slider buns, split
Baby mesclun greens, for topping

Steps:

Preheat the oven to 350 degrees F.
For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper.
For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Gently fold in the crab meat until just combined. Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with 1/4 teaspoon of mayonnaise, and sprinkle with additional 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 a bun with some aioli. Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun.