Crab Cake Sliders
Sliders are always a hit at parties. We’ve been seeing them offered at more and more restaurants these days. We recently came across crab burgers on Pinterest and thought these would make excellent sliders. They’re pretty much crab cakes formed into burger patties and placed on a bun. So try them out for the big game this weekend or your next party. Pair these with the official beer of the clam, Narragansett Lager.
1/3 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons diced onions
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
1 cup vegetable oil, for frying
8 small dinner or slider rolls
In a large bowl, whisk mayonnaise, egg, onions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 8 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.
Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place the patties on the rolls and top with tarter sauce and your favorite veggies.
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