Crab Cake Sliders

Mini crab cakes with a huge pirate kick!

Ingredients
Mini Crab Cakes
  • 2 lbs Crab meat
  • 1 cup Mayonnaise
  • 4-5 Scallions, minced
  • 2 Fresh cayenne peppers, minced (can be substituted with jalapeños, serranos or habañeros)
  • 2 cups Panko bread crumbs
  • Non-stick aluminum foil
Ingredients for Slider sandwiches
  • 12 Small knot rolls, sliced in half
  • Fisher's Crab House Mustard (or any semi-sweet mustard of your choice)
  • 4-5 cups Watercress
  • 1 Vidalia (sweet) onion
  • Tartar Sauce
Instructions
Mini Crab Cakes
  1. In a medium sized bowl, mix the two packages of Old Bay Crab Cake Classic mix with one cup of mayonnaise. Break up as much of the dry mix and you can and set aside.

  2. Mince the scallions and cayenne peppers. In a large bowl, place the 2 lbs of crab meat, sifting through with your fingers to pick out any obvious crab shells. Fold in the minced scallions and cayennes into the crab meat.

  3. Gently stir in the mayonnaise mixture. Shape into balls smaller than billiard balls. Roll lightly in Panko bread crumbs, flatten every so slightly and place on a baking sheet lined with non-stick foil.

  4. Place in your hot oven for 15 minutes. After 15 minutes, light your broiler and brown the tops. Remove the crab cakes from the oven and shut off the broiler burner. Keep the oven lit. (the crab cakes can be fried in canola oil instead of broiled if that's better for your oven situation. Be sure to turn them very gently when frying as they can fall apart.)

  5. With a spatula lift each crab cake onto a serving platter. Keep the foil on the baking sheet as you will be putting the sandwiches on that to go back into the oven.

Slider sandwiches
  1. Start from the bottom up on each slider: Slather the bottom roll with Fisher's Crab House Mustard. Add a handful of watercress, then sliced Vidalia onions. Place a crab cake on top and add a dollop of tartar sauce to the crab cake. Place on the top of the roll. Do this to all 12 sliders.

  2. Place back into your hot oven for 10 minutes or until rolls are a little crusty. Serve immediately. 

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