Crab cakes, oh how I love thee.
Real crab or imitation, appetizer or meal – I really don’t care. They are little bits of heaven. I have no idea where I got the idea to make sliders out of them but let me tell you, I’ve been making them for ages and they never disappoint. I’ve never had a complaint, not one. A total crowd pleaser.
I have no more to say, only please make these very soon.
Here is your cast of characters.
Because I was planning on putting these in sliders, I chose imitation crab (mix of crab meat and fish). If I was serving these sans slider, I would purchase only the real stuff.
By all means, if you want the real stuff in your sliders – go for it.
Mix, mix, mix.
I know, its a hot mess but rest assured they are worth it.
Take the mix and form it into little patties. Be sure to refrigerate before you cook them. The longer the better, trust me.
I do have a confession – while these are amazingly delicious they can be tricky to make. I find that if the mix is too dry or two moist they either won’t stick together or they are a soppy mess. I think 9 out of the 10 times I have made them, the mixture has been slightly off for some reason (probably my impromptu bouts of not wanting to properly measure the ingredients).
This day was no different. This is the confession part. Thankfully my sister Natasha was there. After working with these guys for a bit, being patient, trying different tactics and forming methods nothing would work. So I stopped and with crab cake all over my hands, looked at her and in frustration told her that I wanted to throw something – preferably the crab cake mix. I’m not proud of it.
Being the gracious sister she is (and because she wanted to eat the crab cakes, not mop them off the floor), she took over and finished forming them for me. So see Natasha’s crab cakes above.
I love my sister.
After letting them harden up in the fridge, just pan fry them with a bit of oil. I used my olive oil blend (1 part olive oil, 3 parts veggie or canola oil).
I did mine in my awesome cast iron skillet which is a super versatile kitchen tool. I highly recommend investing in one.
Assembly time. More importantly, eating time.
I made my own tartar sauce. It was amazing (I’ve shared the recipe below).
A closer look.
I really do hope you get to make these. Despite my patience issues, they really are worth all of the trouble.
Crab Cake Sliders
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
5 scallions (green and white parts), finely chopped
1/2 cup finely chopped red bell pepper
1/4 cup mayonnaise
3 garlic cloves, minced
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1 teaspoon onion powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup olive oil blend
Favorite slider buns or rolls, favorite sauce and 1/2 cup spinach or arugula for garnish.
In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Assemble sliders with buns, sauce and greens.
1/2 cup good mayonnaise
2 tablespoons relish or diced cornichons
1 tablespoon white wine vinegar
1 tablespoon capers
1 teaspoon coarse-grained mustard
3 cloves of garlic
2 tablespoons of horseradish
Pinch kosher salt
Pinch freshly ground black pepper
Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.