📝 About This Recipe
Transport your taste buds to the heart of the French Quarter with these decadent Crab Cake Sliders. Featuring jumbo lump crabmeat bound with a trinity of aromatic vegetables and bold Cajun spices, these patties are seared to golden perfection. Topped with a spicy, stone-ground mustard remoulade and served on buttery brioche buns, they offer a sophisticated yet soulful take on Louisiana street food.
🥗 Ingredients
The Crab Cakes
- 1 pound Jumbo Lump Crabmeat (picked through for shells, drained well)
- 1/2 cup Panko Breadcrumbs (toasted lightly for extra crunch)
- 1/4 cup Mayonnaise (preferably Blue Plate or Duke's)
- 1 Egg (large, lightly beaten)
- 1.5 tablespoons Cajun Seasoning (low sodium preferred)
- 1/4 cup Celery (very finely minced)
- 2 tablespoons Green Onions (finely sliced)
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
Cajun Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Whole Grain Mustard (Creole mustard is best)
- 1 teaspoon Prepared Horseradish (drained)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Hot Sauce (Louisiana style like Crystal)
Assembly
- 12 pieces Brioche Slider Buns (split and toasted)
- 2 tablespoons Butter (unsalted, melted for buns)
- 1 cup Arugula or Shredded Lettuce
- 12 pieces Pickle Chips (bread and butter or dill)
👨🍳 Instructions
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1
In a small bowl, whisk together the remoulade ingredients: mayonnaise, whole grain mustard, horseradish, lemon juice, and hot sauce. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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2
Carefully pick through the crabmeat to remove any bits of shell or cartilage. Be gentle to keep the large lumps intact as much as possible.
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3
In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Cajun seasoning, minced celery, and green onions. Whisk until smooth.
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4
Fold in the panko breadcrumbs and the crabmeat using a rubber spatula. Use a light hand to fold the mixture so you don't break up those beautiful crab lumps.
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5
Shape the mixture into 12 small patties, about 2 inches in diameter and 3/4 inch thick. Place them on a parchment-lined baking sheet.
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6
Crucial Step: Cover the patties with plastic wrap and refrigerate for at least 30 minutes. This helps the binders set so the cakes don't fall apart during frying.
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7
Preheat a large non-stick skillet or cast-iron griddle over medium heat. Add a thin layer of neutral oil (like canola or grapeseed).
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8
Working in batches to avoid crowding, sear the crab cakes for 3-4 minutes per side until they develop a deep golden-brown crust and are heated through.
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9
While the crab cakes cook, brush the insides of the slider buns with melted butter and toast them in a separate pan until golden.
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10
To assemble, spread a generous teaspoon of remoulade on the bottom bun. Layer with a few leaves of arugula or lettuce.
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11
Place a hot crab cake on the lettuce, top with a pickle chip, and add another dollop of remoulade to the top bun before closing.
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12
Secure each slider with a bamboo skewer and serve immediately while the crab is hot and the buns are crisp.
💡 Chef's Tips
Always use jumbo lump crabmeat for the best texture; claw meat is too shredded for this high-end slider. Don't skip the chilling time! It is the secret to keeping the crab cakes from crumbling in the pan. When flipping the cakes, use a thin fish spatula to get underneath the crust without breaking it. If the mixture feels too wet to hold a shape, add 1-2 extra tablespoons of panko, but don't overdo it or they will become bready. For an extra kick, add a pinch of cayenne pepper to the crab mixture.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Abita Amber beer. Serve alongside a side of Cajun-spiced sweet potato fries. Accompany with a vinegar-based coleslaw to cut through the richness of the crab. Provide extra lemon wedges on the side for a bright, acidic finish. Great as a heavy appetizer for Mardi Gras parties or as a light lunch with a side salad.