Crab is the perfect summertime food, especially when it’s in burger form.
The Sandwich King teaches us a great crabcake slider recipe that you can make for yourself or a crowd!
Whether you’re having a large gathering or just a party for yourself, these Crabcake Sliders are a guaranteed hit.
Jeff Mauro shows us he’s The Sandwich King of any size and kind of sandwich with these delicate seafood sliders with a blood orange aioli.
The crabcakes couldn’t be easier to make, and if you buy pre-shelled and pre-picked crab meat then your job just got 10 times easier.
First, make the binder for the crabcakes. Mix together the egg, hot sauce, seasoning, butter crackers, mayo, parsley, salt and pepper together in a bowl. Once that is combined, add the crab meat and fold until completely mixed.
Scoop out the crab meat mixture into golf ball sized portions. Bake on a cookie sheet for about 30 minutes, until golden brown.
While the crabcakes are baking, prepare the blood orange aioli. Again, another simple step with a lot of flavor. Combine the mayo, blood orange zest and juice, mustard, garlic, salt, and pepper together. Beat until everything is together and a nice creamy consistency.
Also, toast the slider buns with a touch of butter on each side. Once the buns are done, you’ll just have to assemble the sliders!
Serve with a side of salt and vinegar potato chips for that extra touch of Cape Cod.
Crabcake Sliders Ingredients:
- 18 butter crackers, crushed (about ¾ cup)
- ¼ to ½ cup mayonnaise
- 1 tablespoon roughly chopped fresh parsley
- 1½ teaspoons seafood seasoning, such as Old Bay
- 8 dashes hot sauce
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper
- 2 pounds lump blue crab meat, picked
- Butter for spreading
- 24 potato slider buns, split
- Baby mesclun greens
