CRAB CAKE SLIDERS RECIPES
CRAB CAKE SLIDERS RECIPE | REAL SIMPLE
The first thing you say upon eating this dish might be: Where have you been all my life? It turns out that crab cakes and sliders are just meant to be together. The patties are easy to make, thanks to crushed saltines, which hold the mixture together. A splash of vinegar and a shower of briny capers balance the salty crabmeat, while the garlic coaxes out the savory notes. Served between buttery dinner rolls with sweet potato wedges alongside, it’s a delicious dinner that tastes like a special treat. In fact, you might be planning the next time you’ll make the recipe while you eat. Serve with light beers or lime-spiked seltzer.
Provided by Anna Theoktisto
Total Time 40 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Toss sweet potato wedges with salt and 1 tablespoon oil on a large, rimmed baking sheet; spread in a single layer. Bake until tender and browned, 25 to 30 minutes.
- Meanwhile, gently stir crabmeat, cracker crumbs, and mayonnaise in a medium bowl until just combined. Cover and chill for 15 minutes. Stir vinegar, capers, garlic, and 1 tablespoon oil in a small bowl until combined; set vinaigrette aside.
- Shape crabmeat mixture into 8 (1½ inch thick) patties. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add crab cakes and cook, flipping once, until browned, about 3 minutes per side.
- Serve crab cakes in toasted dinner rolls with lettuce and tomato. Drizzle with caper vinaigrette. Serve with sweet potato wedges.
Nutrition Facts : Calories 607 calories, CarbohydrateContent 56 g, CholesterolContent 120 mg, FatContent 29 g, FiberContent 5 g, ProteinContent 29 g, SodiumContent 1253 mg, SugarContent 8 g
CRAB CAKE SLIDERS RECIPE - HOW TO MAKE CRAB CAKE SLIDERS ...
Krabby Patties 'aint got nothing on these sliders.
Provided by DELISH.COM
Categories Barbeque Fourth of July Summer lunch side dish
Total Time 1 hours
Prep Time 55 minutes
Cook Time 5 minutes
Yield 10
Number Of Ingredients 20
Steps:
- For the sauce: In a small bowl, stir together ½ cup mayo, chili sauce, horseradish, a squeeze of lemon, and a few dashes Tabasco. Season with salt and pepper. In a large bowl, mix together remaining ¼ cup mayo with egg, chives, cilantro, green onion, mustard, Old Bay, Worcestershire sauce, and a squeeze of lemon. Season generously with salt and pepper. Add crab and Ritz and mix until combined. Form crab mixture into 10 small patties and transfer to a parchment-lined baking sheet. Refrigerate patties for 45 minutes to let firm up. Heat canola oil in a large skillet over medium-low heat. In batches, fry crab cakes until golden brown, 3 to 4 minutes per side.
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