Made with Lump Crabmeat, these Pan-Fried Crab Cake Sliders have a Delicate Balance of a Buttery Panko Crust with a Zesty Freshness of Crabmeat Throughout. Spread Seasoned Lemon Aioli and They May Be One of Your Summer Favorites!
What better time to have another Sunday Slider right before Memorial Day? Perfect timing to grab these ingredients for your outdoor cookout or any gathering you may have because there’s something about this one that says Summer all over it. It must be the harmonious flavor of crabmeat with a hint of lemony-zing freshness!
Crab cakes can be finicky little suckers! If not enough filling, the patties won’t hold. If too much filling, then you’ll taste more of the breadcrumbs than the crab itself. Not good, especially when a pretty penny was spent on crabmeat.
In this recipe, I’ve managed to get the perfect filling to crabmeat ratio. The patties held together gloriously! The only possible issue you may come across, is when pan-frying therefore, handle them gently. To prevent them from falling apart, use a spatula to slide the crab cake to the side of the pan, tilt and use your index finger and thumb of the opposing hand to gently grip the sides of the patty to aide in the flip. It’s simple and it works like a charm every time!
What I love most (other than the crab, of course), is that this recipe can be prepped a day ahead, stored in the fridge and when you’re ready to have a slider for lunch or dinner, the patties can be cooked in as little as 15 minutes! Put a little or a lot of lemon aioli over the crab cake and eat it within a lettuce wrap or over a bed of fresh leafy greens and a slice of tomato in a slider bun. And there you have one of Summer’s best crab cake burgers!Print
- 2 egg whites
- ¼ cup light mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- ½ teaspoon fresh lemon juice
- ¼ cup finely chopped red bell pepper
- 1 tablespoon freshly chopped flat-leaf parsley
- 1 pound lump crabmeat, drained and shell pieces removed
- 1 ¼ cups panko breadcrumbs, divided
- ¼ cup crushed saltine crackers (about 6 crackers)
- 4 tablespoons salted butter, divided
- 2 teaspoons vegetable oil
- Cooking spray
- 6 telera slider rolls or any slider buns
- handful fresh green leaves
- 1 Campari or Roma tomato
- 1 cup light mayonnaise
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh lemon juice
- In a medium bowl, whisk together egg whites, mayonnaise, mustard, Old Bay seasoning, Worcestershire sauce and lemon juice. Stir in red pepper and parsley and mix until just combined.
- Gently fold in crabmeat until all meat is moistened. Gently stir in ½ cup panko and crushed crackers. Cover bowl and allow to chill for 1 hour.
- Meanwhile, to make the aioli, mix all 3 ingredients together in small bowl. Cover and chill until ready to serve.
- Divide crabmeat into 6 equal portions shaping each part into a 1-inch thick patty and lightly spray coat each side of patties with cooking spray.
- Place remaining 3/4 cup panko into a shallow dish and dredge each patty into panko.
- In a medium nonstick skillet, heat 2 tablespoons of butter and 1 teaspoon of oil over medium heat. Once butter has melted, place 3 to 4 crab patties onto pan, allow it to cook for 7 to 10 minutes. Carefully turn crab cakes over to cook other side for an additional 7 minutes or until tops are golden. Repeat process using the remaining 2 tablespoons of butter and 1 teaspoon of oil for the remaining patties.
- Spread lemon aioli over bottom half of slider bun, top with fresh green leaves and gently place crab cake on top. Spread more aioli over crab cake (if desired) and a slice of tomato. Close slider with top half of the slider bun. ENJOY!