Wednesday, July 3, 2013

Crab Cake Sliders with Spicy Mayo

'Crab Cake Sliders with Spicy Mayo'
Source: Adapted from The Comfort of Cooking


Crab Cakes

1 pound crabmeat (canned is fine)
1/2 red bell pepper, diced
5 green  onions, sliced
2 garlic cloves, minced
1/2 lemon, juiced
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon dry ground mustard
1 teaspoon onion powder
1 teaspoon salt
Dash cayenne pepper

For Cooking and Serving

Olive oil
1 12 pack of Hawaiian Rolls
1/2 cup spinach

Spicy Mayo

1/2 cup mayonnaise
1 1/2 Tablespoon lemon juice
1 1/2 Tablespoon Sriracha sauce
1/4 teaspoon salt
1/8 teaspoon black pepper


1. Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands and shape into small patties. Place each patty on the baking sheet.

2. Meanwhile, prepare the spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead).

3. Drizzle about 1 1/2 tablespoons of oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes in the pan and fry until browned...about 4-5 minutes per side (you may need to do this in batches). Carefully flip cakes and fry on other side until golden brown...about another 4 minutes.

4. Slice each Hawaiian roll in half and top with spinach, crab cake and a tablespoon of spicy mayo.


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