Description
These Cajun Crab Cake Sliders are a flavorful and easy-to-make appetizer or main dish featuring tender lump crab meat blended with zesty Cajun seasoning and crispy panko breadcrumbs. Perfectly pan-fried to golden perfection and served on slider buns, they deliver a delightful combination of spicy, tangy, and savory flavors in every bite.
Ingredients
Scale
Crab Cakes
- 1 lb fresh lump crab meat
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tbsp Cajun seasoning
- 3 green onions, chopped
- 2 tbsp fresh lemon juice
For Serving
- 8 slider buns
- Vegetable oil (for frying)
Instructions
- Prepare Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Cajun seasoning, chopped green onions, and fresh lemon juice. Mix carefully to avoid breaking up the crab meat too much, ensuring the ingredients are evenly distributed.
- Form Patties: Shape the mixture into small patties about 1 inch thick using your hands or an ice cream scoop for uniform size. This helps them cook evenly.
- Chill Patties: Arrange the formed patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This step firms them up and helps prevent them from falling apart during frying.
- Heat Oil: Heat vegetable oil in a skillet over medium heat until it shimmers but does not smoke—around 350°F (175°C) if using a thermometer.
- Fry Crab Cakes: Carefully place the crab cake patties in the hot oil without overcrowding the pan. Fry each side for 3-4 minutes until they turn golden brown and crisp.
- Assemble Sliders: Place each cooked crab cake on a slider bun. Add your favorite toppings such as lettuce, tomato, or a spicy mayo for extra flavor, then serve immediately.
Notes
- Be gentle when mixing the crab meat to maintain lumps for better texture.
- Refrigeration before frying helps the patties hold together.
- If desired, you can add a little hot sauce or Dijon mustard to the mixture for extra heat.
- Serve immediately after frying for the best crispy texture.
- These sliders pair well with coleslaw or a fresh green salad.
