Best 2 Crab Cake Sliders Recipes

In the realm of culinary delights, few dishes can rival the tantalizing allure of crab cake sliders. These delectable morsels, crafted with tender crab meat, savory seasonings, and a touch of crispy coating, offer a symphony of flavors that dance upon the palate. Whether you're hosting a casual get-together, planning a beachside picnic, or simply seeking a satisfying meal, crab cake sliders stand poised to elevate your dining experience. Embark on a culinary journey as we delve into the world of crab cake sliders, exploring the art of selecting the freshest ingredients, mastering the techniques of preparation, and discovering the secrets to achieving that perfect balance of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS

Crab Cake and Fried Green Tomato Sliders image

Two summer favorites join forces in these superlative sliders: crab cakes and fried green tomatoes. While the crab cakes cook in the oven, green tomatoes are breaded and fried. A creamy homemade remoulade spread pulls together these crispy, juicy bites.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 9 sliders

Number Of Ingredients 31

Ingredients

1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
3/4 cup panko
1/4 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Softened unsalted butter, for the baking sheet
1/2 cup mayonnaise
2 tablespoons parsley leaves, finely chopped
1 tablespoon Dijon mustard
2 teaspoons capers, chopped
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Pinch cayenne pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
Vegetable oil, for frying
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
2 large eggs
1 1/2 cups panko
3 small green tomatoes, sliced into 9 rounds (see Cook's Note)
One 10-ounce package sweet slider buns
Store-bought pickled red onions, for serving
Bibb lettuce, torn into bite-size pieces, for serving

Steps:

For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

CRAB/CLAM CAKE SLIDERS WITH EASY LEMON AIOLI

Crab/Clam Cake Sliders With Easy Lemon Aioli image

From a local publication. This time around I tested 'Fully Loaded Baked Potato' flavored Kettle Chips. Mmm! Description from the Kettle Chips' website: "This creamy, smoky, cheesy chip doesn't hold back on the flavor front. Dive into a collection of toppings straight from the baked potato bar - tangy sour cream, fresh green onion, rich cheddar cheese - and an all-natural smoky flavor."

Provided by COOKGIRl

Categories < 30 Mins

Time 25m

Yield 10 sliders

Number Of Ingredients 13

Ingredients

3/4 cup mayonnaise, divided (I used an olive-oil based mayonnaise)
1 lemon, juice and zest of
1 garlic clove, finely minced
1 teaspoon Dijon mustard
1/2 teaspoon dried parsley (replaced 1/4 teaspoon crushed dried thyme or you can use fresh parsley)
1 lb lump crabmeat (confession ( cheated and used 4 cans of Snow's minced clams, drained)
1 cup crushed kettle-cooked potato chips (read intro)
2 -3 tablespoons yellow onions, finely minced (optional, my addition)
1/4-1/3 cup minced celery (include some leaves)
2 teaspoons Old Bay Seasoning (see Old Bay Seasoning #2, this can be omitted read my *NOTE below.)
2 eggs
10 slider buns
lettuce (optional)

Steps:

*NOTE: Depending on the flavor of the potato chips you choose, the Old Bay Seasoning can be omitted. For example, the first time I tried this recipe I tested 'Fully Loaded' Kettle Chips and I wanted those flavors highlighted. Also, if desired the cakes can be pan fried in either a little bit of oil or a combination of oil and butter.
Preheat oven to 350º F.
Line a baking sheet with parchment paper.
In a small bowl, whisk together *1/2 cup* of the mayonnaise, the lemon zest and juice, garlic, Dijon mustard and parsley. Cover and refrigerate until ready to serve.
In a medium bowl, combine the crab meat (canned or fresh), potato chips, celery, Old Bay seasoning, the remaining 1/4 cup of the mayonnaise, and the eggs. Cover bowl and refrigerate mixture for at least 30 minutes. Tip: Chilling is important because it firms up the mixture and makes it much easier to shape into patties.
Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
Bake the crab cakes for approximately 25 minutes rotating the pan as needed for even browning. Keep a close eye on them to avoid burning.
Serve the crab cakes on buns with the aioli condiment. Add lettuce, if desired.
Reminder: Cooking time shown above is for pan frying.

Nutrition Facts : Calories 272.5, Fat 10.3, SaturatedFat 1.8, Cholesterol 76.2, Sodium 801.9, Carbohydrate 28, Fiber 1.8, Sugar 4.3, Protein 16.8

Tips:

Choose fresh crab meat: For the best flavor and texture, use fresh crab meat whenever possible. If you can't find fresh crab meat, frozen crab meat is a good substitute.

Use a variety of crab meat: Don't be afraid to mix and match different types of crab meat. For example, you could use a combination of blue crab, Dungeness crab, and rock crab.

Don't overmix the crab cakes: Overmixing the crab cakes will make them tough. Gently mix the ingredients until they are just combined.

Cook the crab cakes over medium heat: Cooking the crab cakes over medium heat will help them cook evenly without burning.

Serve the crab cakes with your favorite dipping sauce: Crab cakes are traditionally served with a tartar sauce or cocktail sauce. However, you can also serve them with a variety of other dipping sauces, such as remoulade sauce or sriracha mayo.

Conclusion:

Crab cake sliders are a delicious and easy-to-make appetizer or main course. They're perfect for parties, potlucks, or a quick weeknight meal. With a few simple ingredients and a little bit of time, you can create these tasty sliders that are sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give crab cake sliders a try!