Description
These Cajun Crab Cake Sliders are a delicious twist on a classic seafood favorite. Packed with flavor and perfect for entertaining, these sliders are sure to be a hit at your next gathering.
Ingredients
Scale
Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1/3 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
For Serving:
- 8 slider buns
- Lettuce leaves
- Tomato slices
- Cajun aioli or remoulade sauce
Instructions
- In a large bowl, gently mix together the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Cajun seasoning, garlic powder, onion powder, breadcrumbs, green onions, parsley, lemon juice, and a pinch of salt and pepper. Form the mixture into 8 small crab cakes, about the size of your slider buns.
- Place on a plate and refrigerate for 20 to 30 minutes to help them firm up.
- Heat the olive oil in a skillet over medium heat. Cook the crab cakes for 3 to 4 minutes per side, or until golden brown and cooked through.
- Toast the slider buns if desired. Assemble the sliders by placing a lettuce leaf and tomato slice on the bottom half of each bun, followed by a crab cake and a dollop of Cajun aioli or remoulade sauce. Top with the other half of the bun and serve warm.
Notes
- You can prepare the crab cakes ahead of time and refrigerate them until ready to cook.
- For a spicier kick, add extra Cajun seasoning or a few dashes of hot sauce to the crab mixture or sauce.
Nutrition
- Serving Size: 1 slider
- Calories: 230
- Sugar: 2g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 75mg
