Best 3 Crab Cake Sliders Recipes
Indulge in a delightful culinary journey with our exquisite crab cake sliders, a symphony of flavors and textures that will tantalize your taste buds. These irresistible mini sandwiches feature succulent crab cakes nestled between soft, buttery slider buns, complemented by a medley of fresh toppings and tangy sauces.
For the crab cakes, we've curated a selection of tantalizing recipes that cater to diverse preferences. Savor the classic Maryland crab cakes, renowned for their delicate balance of sweet crab meat, savory seasonings, and a hint of Old Bay spice. Alternatively, embark on a spicy adventure with our Cajun crab cakes, bursting with bold flavors and a touch of heat. If you prefer a more refined experience, our elegant crab cakes with lemon-herb butter offer a sophisticated twist, while our gluten-free crab cakes ensure everyone can partake in this culinary delight.
Accompanying these delectable crab cakes is an array of delectable toppings and sauces that elevate the sliders to new heights. Pile on crisp lettuce, juicy tomatoes, and creamy avocado for a refreshing crunch. Add a dollop of zesty tartar sauce for a classic touch, or venture into bolder territory with our spicy remoulade or creamy horseradish sauce.
These crab cake sliders are not just a meal; they're an experience that will leave you craving more. Perfect for casual gatherings, game days, or simply as a special treat, they're sure to be a hit among family and friends. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will transport you to seafood heaven.
CRAB-BOIL SLIDERS WITH HOMEMADE COLESLAW
Provided by Valerie Bertinelli
Categories main-dish
Time 2h29m
Yield 12 servings
Number Of Ingredients 23
Steps:
- Heat the oil in a medium saute pan over medium-high heat. Add the andouille, celery, red onion and Fresno chile and cook until softened and any liquid is evaporated, 8 to 10 minutes. Add the garlic and seafood seasoning. Cook until the garlic is cooked through and the seafood seasoning toasts slightly, about 2 minutes. Add the white wine and cook until the wine is completely reduced, 4 to 6 minutes. Remove from the heat and set aside to cool completely, about 10 minutes.
- Beat the eggs in a large mixing bowl. Add the crabmeat, breadcrumbs and cooled andouille mixture. Toss to combine; the mixture should hold together when you squeeze it. Using a 1/4 cup measure, form the crab mixture into crab cakes using the size of your slider bun as a guide for width. Transfer the formed cakes to a baking sheet. Refrigerate the crab cakes 1 hour.
- In a large saute pan or on a double-burner griddle, toast the slider buns until golden brown, 2 to 3 minutes. In the same pan, melt 2 tablespoons of the butter. Working in batches, cook the crab cakes until golden brown and crisp on both sides, about 2 minutes per side, adding more butter as needed.
- Serve each crab cake on a toasted slider bun topped with the Coleslaw.
- Whisk together the mayonnaise, sour cream, vinegar, seafood seasoning and 1/4 teaspoon salt in a large bowl. Add the coleslaw mix and corn and toss to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
CRAB CAKE SLIDERS WITH BLOOD ORANGE AIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 40m
Yield 24 sliders
Number Of Ingredients 17
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.
CRAB CAKE AND FRIED GREEN TOMATO SLIDERS
Two summer favorites join forces in these superlative sliders: crab cakes and fried green tomatoes. While the crab cakes cook in the oven, green tomatoes are breaded and fried. A creamy homemade remoulade spread pulls together these crispy, juicy bites.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 9 sliders
Number Of Ingredients 31
Steps:
- For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
- For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
- For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
- Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
- For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
- Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
- Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
- For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.
Tips:
- Choose fresh crab meat: Fresh crab meat will give your crab cakes the best flavor. If you can't find fresh crab meat, you can use frozen crab meat, but be sure to thaw it completely before using.
- Use a variety of crab meat: Don't be afraid to mix different types of crab meat together, such as blue crab, Dungeness crab, and snow crab. This will give your crab cakes a more complex flavor.
- Don't overmix the crab cakes: Overmixing the crab cakes will make them tough. Gently mix the ingredients together until they are just combined.
- Form the crab cakes gently: When forming the crab cakes, be gentle so that you don't break up the crab meat. Use a light touch and form the crab cakes into 1-inch balls.
- Cook the crab cakes over medium heat: Cooking the crab cakes over medium heat will help to prevent them from burning. Cook the crab cakes for 3-4 minutes per side, or until they are golden brown and cooked through.
- Serve the crab cakes with your favorite dipping sauce: Crab cakes can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or remoulade sauce.
Conclusion:
Crab cake sliders are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and easy meal. With a few simple ingredients and a little bit of time, you can make delicious crab cake sliders that your family and friends will love.
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