Crab Sliders with Spicy Mayo
Yield: 15 sliders
Serving size: 7
Calories per serving: 218
Ingredients:
Serving size: 7
Calories per serving: 218
CRAB CAKES:
1 pound crabmeat (Bumble Bee fancy lump crabmeat)
1/2 small dice red bell pepper
5 thinly sliced scallion
2 cloves minced garlic
1/2 lemon, juiced
1/2 cup Panko bread crumbs
1/4 cup mayonnaise
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon salt
dash cayenne pepper
SPICY MAYO:
1/2 cup mayonnaise
1-1/2 tablespoons lemon juice
1-1/2 tablespoons chili sauce
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
COOKING AND SERVING:
olive oil
15 slider buns
1/2 cup baby spinach
alfalfa sprouts, for topping
Directions:
Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
Place sliders onto buns. Top with mayo and greens, and serve.
Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
Place sliders onto buns. Top with mayo and greens, and serve.