The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
You can judge me all you want, but I’ll take a cake full of succulent crab over a real cake any day of the week. Hold the chocolate, extra crab please! Today I’ll be sharing my recipe for crab cake sliders. These are perfect for when you’re cooking for a party of five or just yourself (let’s be honest, a party by yourself is sometimes best!)
These crabby patties are a favorite at our house. The biggest game changer using saltine crackers as a binder instead of bread crumbs. Bread crumbs can become mealy and distract from the tasty crab. The saltines help form a smooth texture and an addicting crust when fried. Now, toss that on a fluffy toasted bun with lemon garlic aioli and micro greens and you’ll be eating like the king or queen you are!
Another key to this recipe is the use of micro greens, specifically greens from Vigeo Gardens. My trip to Heinen’s is never complete until I have a package of these tasty greens in my cart. The blend used in the recipe is full of radish and pea shoots, wasabi mustard leaves and purple arugula. Not only are these greens healthy and beautiful, but they add a flavor profile that you won’t find in any lettuce. Be sure to try these with this recipe, you will not be disappointed!
Enough talk! Time to bust out of your shell and get crabbin’!
- 10 Sliders
For the Sliders
- 1 lb. of crab meat
- 1/4 cup mayo
- 1 Tbsp. Dijon mustard
- 1 egg
- 15 saltine crackers, smashed
- 1/2 shallot, minced
- 2 cloves garlic
- 1 tsp. seafood seasoning
- 1 Tbsp. fresh parsley, chopped
- A few dashes of hot sauce
- Slider buns
- Micro greens and tomato, for topping
For the Lemon Garlic Aioli
- 1/4 cup of mayo
- Juice of 1/2 lemon
- 2 cloves of garlic, minced
- 1/4 tsp. fresh cracked pepper
- Splash of hot sauce, optional
- Whisk together all of the aioli ingredients. I encourage you to add the hot sauce! Cover and place in the fridge for at least two hours.
- If using canned crab meat, drain it. In a large bowl, mix the crab, crackers, shallot, garlic, seasoning and parsley.
- In a separate bowl, whisk together the mayo, egg, mustard and hot sauce. Combine with the crab mixture. I start with using ¾ of the liquid mixture and slowly add the remaining to be sure the cakes are not too “wet.” Discard the remaining liquid mixture and place the crab cake mixture into the refrigerator for an hour. Placing the mix into the refrigerator allows for easier formation of the crab cakes and ensures they will not fall apart during the frying process.
- In a large skillet, warm ½ centimeter of vegetable oil over medium heat. Remove the crab cake mixture from the fridge and scoop it into ¼ cup-sized balls. Flatten them into patties and gently lower them into the oil.
- Fry for 4 minutes or until golden brown and then flip. Fry for another 4 minutes. Remove from the oil and place on a paper towel-lined plate to absorb the extra oil. Toast the buns while the cakes are cooling.
- Assemble the sliders in the following order – bun, aioli, crab cake, thin slice of tomato, micro greens and the top bun with more aioli. Serve with extra aioli and lemon wedges.
You can thank me now!