Ingredients
For the Crab Cakes:
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1 pound lump crab meat (fresh or canned, drained well)
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½ cup breadcrumbs (panko or plain)
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ÂĽ cup mayonnaise
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1 large egg, lightly beaten
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2 tablespoons Dijon mustard
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2 tablespoons chopped fresh parsley
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1 tablespoon Cajun seasoning (store-bought or homemade)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon smoked paprika
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1 tablespoon lemon juice
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1 tablespoon Worcestershire sauce
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Salt and pepper to taste
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2 tablespoons finely chopped green onions
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2 tablespoons oil (vegetable or light olive oil, for frying)
For the Cajun Remoulade:
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½ cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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1 teaspoon hot sauce (adjust to taste)
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1 teaspoon Cajun seasoning
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1 teaspoon smoked paprika
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1 clove garlic, minced
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Salt to taste
For Assembly:
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8–10 slider buns (brioche or potato rolls work great)
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Lettuce leaves (romaine or butter lettuce)
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Sliced tomatoes (optional)
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Pickles or coleslaw (optional, for added texture)
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Butter (optional, for toasting buns)
Instructions
1. Make the Cajun Remoulade
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, Cajun seasoning, paprika, and minced garlic.
- Season with a pinch of salt and refrigerate until ready to use. The flavors deepen as it rests.
2. Prepare the Crab Cake Mixture
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, mustard, parsley, green onions, lemon juice, Worcestershire sauce, and spices.
- Gently fold the mixture together with a spatula or clean hands. Try not to break the crab meat too much—small chunks are ideal.
- If the mixture is too wet, add a little more breadcrumb, 1 tablespoon at a time.
- Cover and refrigerate the mixture for at least 20–30 minutes. This helps it firm up, making shaping and cooking easier.
3. Shape and Cook the Crab Cakes
- After chilling, divide the mixture into 8–10 equal portions.
- Gently form into small patties, about 2.5 inches in diameter—just the right size for slider buns.
- Heat a skillet over medium heat with oil.
- Cook the patties for 3–4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; work in batches if needed.
- Transfer to a paper towel-lined plate to remove excess oil.
4. Toast the Slider Buns (Optional but Recommended)
- Slice slider buns in half.
- Heat a clean skillet or griddle over medium-low heat.
- Lightly butter the inside of each bun half and toast cut-side down until golden and crisp.
5. Assemble the Sliders
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- Spread a generous spoonful of Cajun remoulade on the bottom half of each bun.
- Layer with lettuce, a crab cake, and optional toppings like tomato or pickle.
- Top with the other bun half and serve immediately.
Notes
- Use lump crab meat if possible: It provides better texture and flavor. If using canned, drain thoroughly to avoid soggy cakes.
- Don’t skip the chilling: Refrigerating the crab mixture helps prevent the cakes from falling apart during cooking.
- Cajun seasoning: You can make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
- Adjust heat level: Cajun seasoning can vary in spice. Taste yours before using, and reduce or increase accordingly.
- Pan vs. oven: You can bake the crab cakes at 400°F (200°C) for about 12–15 minutes, flipping halfway, if you prefer a less oily result.
- Bread choice: Brioche buns add a slight sweetness that complements the spiced crab, but potato buns work well too.
- Gluten-free? Use gluten-free breadcrumbs and buns.
- Prep Time: 30 minutes
- Cook Time: 20 minutes