Crab Cake Sliders with Spicy Mayo Recipe
Get ready to fall in love with your new favorite seafood treat: Crab Cake Sliders with Spicy Mayo. Imagine delicate lump crab cakes—crispy and golden on the outside, tender inside—tucked into fluffy slider buns, topped with a creamy, fiery mayo and fresh greens. Whether you’re hosting a party or planning an unforgettable weeknight dinner, these sliders pack so much flavor into every bite that you’ll be coming back for seconds (and maybe thirds!).
Ingredients You’ll Need
The beauty of Crab Cake Sliders with Spicy Mayo is how each ingredient brings something special to the table. From sweet crab meat to zesty Old Bay, and from silky mayo to punchy sriracha, every element plays a crucial role in hitting that perfect balance of flavors and textures. Here’s what you’ll need to make every component shine.
- Lump crab meat: The star of the show—use fresh or good-quality refrigerated crab for the sweetest, most succulent crab cakes.
- Breadcrumbs (panko or regular): The secret to tender cakes with just enough structure; panko yields extra crunch!
- Mayonnaise: Adds rich moisture and helps bind the crab mixture; also forms the creamy base for our spicy sauce.
- Large egg: Key for holding the patties together without overpowering the delicate crab.
- Dijon mustard: Brings a tangy, gentle sharpness that quietly perks up each bite.
- Worcestershire sauce: Deepens the umami flavor, adding a little “mystery savoriness.”
- Old Bay seasoning: Classic seafood spice mix—don’t skip it! It makes all the difference.
- Salt and black pepper: For balancing every flavor note, as always.
- Lemon juice: A splash of brightness to wake up both the crab mixture and mayo.
- Green onions: Lends fresh bite and an oniony note without overpowering the delicate crab.
- Parsley: For color and a herbaceous lift—plus it just looks gorgeous!
- Olive oil (for cooking): Ensures a golden sear on your crab cakes.
- Sriracha: Brings just the right amount of spicy oomph to the mayo; adjust to your heat preference.
- Garlic powder: Adds a mellow, savory touch to the spicy mayo.
- Slider buns: Soft mini buns perfectly sized for two-bite sliders.
- Lettuce leaves or baby greens: Fresh crunch that contrasts beautifully with the warm, rich crab cake.
- Sliced tomato (optional): For those who love a juicy burst of sweetness in each bite.
How to Make Crab Cake Sliders with Spicy Mayo
Step 1: Mix the Crab Cake Ingredients
Start by grabbing a large mixing bowl and gently combining the crab meat, breadcrumbs, mayo, egg, Dijon, Worcestershire, Old Bay, salt, pepper, lemon juice, green onions, and parsley. The trick here is to mix just until the mixture comes together—don’t overwork it, or you’ll lose those lovely big pieces of crab. Aim for an even blend so that every cake is packed with flavor in each bite.
Step 2: Shape the Crab Cakes
With your mixture ready, use your hands to portion and form 8 small patties, each about half an inch thick. If you find the mixture a bit sticky, lightly oil your palms or use a scoop for uniformity. Placing the patties on a tray, you’ll see all those gorgeous flecks of green and gold—a preview of the flavor parade to come!
Step 3: Sear the Crab Cakes
Heat the olive oil in a nonstick skillet over medium heat until shimmering but not smoking. Carefully add the patties and cook for 3 to 4 minutes per side, allowing each to achieve a beautifully crisp, golden crust. Resist any urge to fuss or flip too early—the key to a perfect sear is patience! Once cooked, transfer to a wire rack or plate and let them rest while you build the spicy mayo.
Step 4: Prepare the Spicy Mayo
In a small bowl, blend mayonnaise, sriracha (adjust to your desired heat level), lemon juice, and a pinch of garlic powder. Stir until completely smooth. This spicy mayo is rich, tangy, and just a bit fiery—there’s no shame in licking the spoon!
Step 5: Assemble Your Crab Cake Sliders with Spicy Mayo
If you haven’t already, lightly toast the slider buns to enhance their flavor and texture. Generously spread spicy mayo on each bun’s bottom half, layer with fresh lettuce, top with a hot crab cake, then add sliced tomato if you like. Cap it off with the other bun half. Serve your Crab Cake Sliders with Spicy Mayo warm for the ultimate experience.
How to Serve Crab Cake Sliders with Spicy Mayo
Garnishes
For a finishing touch, add a sprinkle of chopped parsley or thinly sliced green onions right before serving. A wedge of lemon on the side adds brightness that balances the rich flavors. If you want a little extra drama, a dash of Old Bay or paprika over the top of the spicy mayo looks and tastes amazing.
Side Dishes
Round out your Crab Cake Sliders with Spicy Mayo by serving them alongside crisp baked sweet potato fries, a refreshing slaw, or even roasted corn on the cob. For a lighter meal, toss together a simple green salad tossed with a citrusy vinaigrette.
Creative Ways to Present
For parties, plate your sliders on a big tray, nestled in lettuce leaves, with individual ramekins of spicy mayo for dipping. Or, assemble a build-your-own slider bar with toppings like pickled onions, avocado slices, or crunchy slaw so everyone can customize to their heart’s content. Mini skewers or cocktail picks keep everything tidy and make snacking a breeze!
Make Ahead and Storage
Storing Leftovers
If you have leftover Crab Cake Sliders with Spicy Mayo (though it’s rare!), store the crab cakes in an airtight container in the fridge for up to 2 days. For best results, keep the spicy mayo and buns separate until you’re ready to serve again.
Freezing
These crab cakes actually freeze beautifully! Arrange the cooked (and cooled) cakes in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months—just remember to thaw in the fridge before reheating.
Reheating
To revive leftover or thawed crab cakes, warm them in a 350°F oven for 10–12 minutes or in a skillet over medium heat until hot and crisp. Microwaving works in a pinch, but you’ll lose that irresistible crispy crust, so whenever possible, stick to the oven or skillet!
FAQs
Can I bake the crab cakes instead of frying?
Absolutely! Arrange the patties on a parchment-lined baking sheet, mist or brush lightly with oil, and bake at 400°F for 12 to 15 minutes, flipping once halfway through. You’ll get a crisp texture with less oil and all the flavor.
What kind of crab meat should I use?
For the best Crab Cake Sliders with Spicy Mayo, lump crab meat is ideal. Its sweet, juicy chunks hold up well and give the cakes their signature luscious texture. If you’re feeling fancy, you can splurge on jumbo lump, but backfin or a blend can work if that’s what’s available.
Can I make the crab cakes ahead of time?
Yes! Shape your patties and refrigerate them (covered) up to one day in advance. Cooking right before serving ensures a perfect, crispy crust, but you can also cook ahead and reheat as needed.
Is there a lighter option for the spicy mayo?
Definitely. Swap in Greek yogurt for half or all of the mayonnaise in your spicy mayo for a tangy, lighter version. It still delivers delicious flavor and a lovely creamy texture.
How do I adjust the heat level of the spicy mayo?
Just increase or decrease the amount of sriracha to suit your crowd’s preference. One tablespoon brings a gentle kick, while two deliver real heat! Taste as you go and find your perfect balance. You can also add a pinch of smoked paprika for depth without extra spice.
Final Thoughts
I hope you’re inspired to treat yourself (and your favorite people) to a batch of Crab Cake Sliders with Spicy Mayo soon. They’re warm, crispy, creamy, and given just the right lift with that spicy sauce—everything you want in a crowd-pleasing, delightful seafood dish. Happy cooking!
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Crab Cake Sliders with Spicy Mayo Recipe
- Total Time: 25 minutes
- Yield: 8 sliders 1x
- Diet: Non-Vegetarian
Description
These Crab Cake Sliders with Spicy Mayo are the perfect combination of flavors and textures, with tender crab cakes nestled in soft buns and topped with a zesty, creamy sauce. Ideal for parties or a quick dinner, these sliders will surely be a hit!
Ingredients
For the crab cakes:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped green onions
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil (for cooking)
For the spicy mayo:
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon lemon juice
- pinch of garlic powder
For serving:
- 8 slider buns
- lettuce leaves or baby greens
- sliced tomato (optional)
Instructions
- Prepare the crab cakes: In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, lemon juice, green onions, and parsley. Form into patties.
- Cook the crab cakes: Heat olive oil in a skillet and cook the crab cakes until golden brown.
- Make the spicy mayo: Whisk together mayonnaise, sriracha, lemon juice, and garlic powder.
- Assemble the sliders: Toast buns, spread spicy mayo, add lettuce, a crab cake, and tomato. Top with the other bun half and serve.
Notes
- For a lighter version, use Greek yogurt in the spicy mayo.
- You can also bake the crab cakes at 400°F for 12–15 minutes.
- These sliders are perfect for parties or a fun weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 75mg
