Crabcake Sliders
Ingredients
- 1 lb crab meat jumbo lump
lump or claw, wild-caught
- 1 tablespoon Italian parsley finely chopped
- 1 tablespoon roasted red peppers or fresh red peppers finely chopped
may be left out
- 1 tablespoon sweet onions
finely chopped
- 1/4 cup seasoned bread crumbs
- 1/2 cup Hellman’s Mayonnaise
- 1 large egg
- 1 tablespoon sugar
- 1 teaspoon Old Bay Seasoning
- 1 dash of Worcestershire sauce
- 1 squeeze of fresh lemon juice
- 1 small head of cabbage - cored and sliced very thinly
cored and sliced very thin
- 1/2 small red pepper or carrot
sliced thinly and chopped
- 1 1/2 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup sugar
- or to taste1 teaspoon sea salt
- or to taste1/2 teaspoon black pepper
- 2 large potatoes
washed and cut into shoestring french fries
- 2 cups vegetable oil to fry potatoes
to fry potatoes
- to tasteOld Bay Seasoning
Directions
- 1
Crabcakes
- 2
Mix crabmeat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.
- 3
In another bowl add the mayonnaise, and egg and mix together, then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
- 4
Add the imperial sauce to the crabmeat and mix together gently, add in the bread crumbs and work them into the mixture.
- 5
Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crabcakes
- 6
Divide the crabmeat mixture into 8 small crabcakes
- 7
If you are frying the crabcakes, lightly coat the crabcake in panko bread crumbs, and sauté in olive oil till golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.
- 8
Cole Slaw
- 9
Mix mayonnaise, sugar, vinegar, sea salt and black pepper in a small bowl, blend the ingredients completely. Allow to sit for about 5 minutes so sugar fully dissolves, then remix the ingredients
- 10
Mix together cabbage and red pepper, then add in coleslaw dressing and mix well to make sure all the cabbage and red peppers are thoroughly coated.
- 11
Refrigerate until ready to use
- 12
Place cut potatoes in a large bowl and rinse well with cold running water until the water becomes clear. Cover cut potatoes with water 1-inch past potatoes refrigerate for at least one hour
- 13
Place crabcake on the bun
Crabcake Sliders
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About this Recipe
Looking to impress at your next get-together without the fuss? These Crabcake Sliders are your perfect solution, offering a gourmet touch that's surprisingly approachable for any home cook. They’re a guaranteed crowd-pleaser that elevates your entertaining.
What makes these sliders a standout is the thoughtful combination of sweet, tender jumbo lump crab meat with classic Chesapeake flavors, anchored by a dash of Worcestershire and a squeeze of fresh lemon. This perfectly seasoned crab mixture, paired with a vibrant, creamy homemade coleslaw and crispy shoestring fries, creates a complete, satisfying meal in miniature.
Prepare for a delightful experience of textures and flavors. You'll savor the delicate sweetness of the crab cakes, beautifully complemented by the refreshing crunch of a vinegar-spiked coleslaw. The side of golden, Old Bay-seasoned shoestring fries adds that irresistible savory crispness, making each bite an unforgettable treat. It’s a dish designed to bring smiles and satisfy cravings, promising that fresh, vibrant taste of summer anytime.
- While jumbo lump crab meat offers the best texture and appearance, you can certainly use lump or claw crab meat for a more budget-friendly option without sacrificing much flavor.
- The roasted red peppers in the crab cakes can be finely chopped fresh red peppers instead, or even left out entirely if preferred.
- For the coleslaw, feel free to add a bit of shredded carrot alongside the red pepper for extra color and a hint of sweetness.
These Crabcake Sliders are ideal for game day gatherings, a relaxed backyard barbecue, or any time you want to elevate your appetizer spread. Serve them fresh, perhaps with an extra lemon wedge on the side for a bright finish.