FOOD

Stir Together Crab Meat, Mayonnaise, and Hot Sauce For Delicious Lump Crab-Cake Sliders

by Jordan Julian
Jordan is a writer from New York and a current student at the University of Virginia.

As August approaches, now is the perfect time to take advantage of the warm weather and carefree vibes of summer before the back-to-school chaos takes over.

Entertaining friends for a delicious meal is a great way to make the most of the last few weeks of everyone’s favorite season, and nothing says summer quite like seafood. In fact, summer and seafood are practically synonymous, especially for those that live near the beach.

Fresh seafood is the perfect end to a long day spent lounging in the sun or splashing in the surf for hours on end. In this week’s episode of Hostess Next Door, Vanessa Cantave shows off her take on a classic, ocean-inspired favorite: crab cakes.

With this recipe, Vanessa puts her own spin on the dish by turning them into sliders. This finger-food makeover transforms normal crab cakes into a creative party food that is sure to wow your guests.

To create these yummy treats, Vanessa mixes all of the ingredients, except the crab meat, in a bowl, blending powerful flavors such as Tabasco, paprika, Dijon mustard, and lemon juice. After adding the crab meat and shaping them into 3-ounce cakes, she lets them sizzle in a skillet until they’re golden brown. Finally, serve them up on rolls with your favorite aioli.

Find the complete lump crab-cake sliders recipe below, and remember to SHARE this mouth-watering idea with your friends on Facebook!

Cook: 3 min
Prep: 5 min
Serves: 6
Ingredients
  • 1 lb. jumbo lump crab meat
  • 1 egg
  • 23 cup mayonnaise
  • 14 cup bread crumbs
  • To taste Tabasco
  • 14 cup Dijon mustard
  • 1 lemon for the juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. smoked paprika
  • 1 tsp. Old Bay seasoning
  • 2 tbsps. butter
  • 2 tbsps. grapeseed oil
  • 12 soft rolls (such as potato or Hawaiian rolls)
Instructions
  • Combine all ingredients, except crab meat, in a bowl.
  • Mix well, then gently fold in crab meat.
  • Shape the mixture into 3-ounce cakes.
  • Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat.
  • Add 1 tbsp. of the butter and oil.
  • Cook the crab cakes for 1 1/2 minutes, or until golden brown.
  • Turn them over and cook for 1 1/2 minutes, or until golden brown.
  • Remove from the pan and wipe with a paper towel.
  • Add remaining butter and oil, then complete remaining crab cakes.
  • Serve crab cakes on soft rolls with your favorite aioli, mayonnaise, or remoulade.
Delicious Lump Crab-Cake Sliders 5 minutes 3 minutes 8 minutes Serves 6 //www.littlethings.com/app/uploads/2017/07/crab-cake-sliders-recipe-card-850x416.jpg jumbo lump crab meat egg mayonnaise bread crumbs Tabasco Dijon mustard lemon for the juice Worcestershire sauce smoked paprika Old Bay seasoning butter grapeseed oil soft rolls (such as potato or Hawaiian rolls) Combine all ingredients, except crab meat, in a bowl. Mix well, then gently fold in crab meat. Shape the mixture into 3-ounce cakes. Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tbsp. of the butter and oil. Cook the crab cakes for 1 1/2 minutes, or until golden brown. Turn them over and cook for 1 1/2 minutes, or until golden brown. Remove from the pan and wipe with a paper towel. Add remaining butter and oil, then complete remaining crab cakes. Serve crab cakes on soft rolls with your favorite aioli, mayonnaise, or remoulade.

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