Crab Cake Sliders
  • 1 pound crabmeat, picked free of shells
  • ⅓ cup crushed crackers (recommended: Ritz)
  • 5 scallions (green and white parts), finely chopped
  • ½ cup finely chopped red bell pepper
  • ¼ cup mayonnaise
  • 1 egg
  • 3 garlic cloves, minced
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • ½ lemon, juiced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • ½ cup olive oil blend
  • Favorite slider buns or rolls, favorite sauce and ½ cup spinach or arugula for garnish.
  1. In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour. Place on a sheet tray and chill for at least 1 hour.
  2. 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.
  3. Assemble sliders with buns, sauce and greens.
Recipe by jessica burns at