These sliders are a top pick for entertaining, since the components can all be prepared ahead for quick assembly before serving. The crab cakes make an elegant hors d'oeuvre on their own, with a dollop of rémoulade on top.
Ingredients
Crab Cakes
- 1/2 cup mayonnaise
- 5 eggs, divided use
- 2 tablespoons Dijon mustard
- 1/2 teaspoon lemon zest
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons Tabasco sauce
- 2 tablespoons lemon juice
- 1/4 teaspoon Cajun Spice
- 3/4 teaspoon kosher salt, plus as needed to adjust seasoning
- 1/4 teaspoon ground black pepper, plus as needed to adjust seasoning
- 1/2 cup finely minced roasted red pepper
- 1/2 cup sliced scallions (from about 4 scallions)
- 1/4 cup minced flat-leaf parsley
- 1 lb jumbo lump crabmeat, picked through
- 2 cups panko breadcrumbs, divided use
- 1 cup vegetable oil, plus as needed, to fry crab cakes
Sliders
- 36 slider buns
- 3/4 cup Avocado-Mango Guacamole
- 1/2 cup Rémoulade
Directions
- For the crab cakes, whisk the mayonnaise, 1 of the eggs, mustard, lemon zest, Worcestershire sauce, Tabasco, lemon juice, Cajun spice, salt, and pepper in a large bowl until combined. Fold in the roasted pepper, green onions, and parsley and mix until combined. Then gently fold in the crabmeat and 1 cup of the breadcrumbs, being careful not to break up the crabmeat lumps. Taste and adjust the seasoning.
- Gently form the crab mixture into 36 loosely packed cakes, about 1 tablespoon each. Refrigerate the crab cakes for at least 30 minutes to let them set. The crab cakes can be formed 1 day in advance. Immediately store wrapped in the refrigerator.
- Meanwhile, whisk the 4 remaining eggs in a shallow bowl. Place the remaining 1 cup of breadcrumbs into another shallow bowl. Evenly coat each crab cake with the egg and then with the breadcrumbs. Th e crab cakes can be coated 4 hours in advance. Immediately store wrapped in the refrigerator.
- Fill a large straight-sided sauté pan with oil deep enough to go two-thirds up the side of the crab cakes. Over medium heat, heat the oil to hot but not smoking, 3 minutes. It is hot enough when a little crab mixture causes the oil to immediately sizzle, but it takes 45 seconds for it to start browning.
- Carefully place enough crab cakes into the oil to fill the pan without touching each other. Adjust the heat so the oil sizzles but does not smoke or burn. Fry the crab cakes until the edges and bottom are golden brown and the crab cakes are set, 1 to 1 1/2 minutes. Turn over and continue cooking until evenly browned and firm to the touch, 1 to 1 1/2 minutes more. As batches are cooked, place the crab cakes on a wire rack lined with paper towels. Repeat the process until all the crab cakes are fried, adding more oil as needed. The crab cakes can be fried 4 hours in advance. Rapidly cool, then immediately store wrapped in the refrigerator. Warm in a 400°F oven until the breadcrumbs are crispy, 10 to 12 minutes.
- To serve, spread remoulade sauce onto the bottom of each slider bun. Top with a crab cake and about 1 teaspoon avocado-mango guacamole. Place the top of each bun and serve. Place a skewer in the center of each sandwich, if you like, for tidier serving.
