If you’re looking for a finger-licking, flavor-packed treat that’s sure to wow your guests, the Crab Cake Sliders with Spicy Mayo Recipe is your next go-to. These mini sandwiches deliver tender, succulent crab cakes paired perfectly with a creamy, zesty spicy mayo that adds just the right kick. They’re simple enough for a quick weeknight dinner yet special enough to serve at your next gathering. Each bite bursts with fresh seafood goodness, a hint of lemon brightness, and that irresistibly crispy crust you love. Trust me, once you try this recipe, it will become one of your favorite crowd-pleasers!
Ingredients You’ll Need
Gathering these ingredients is straightforward, and each one plays a vital role in making your Crab Cake Sliders with Spicy Mayo Recipe taste incredible. From the fresh lump crab meat to the punchy Dijon mustard and rich mayo, every element combines to create layers of flavor and texture that are simply unforgettable.
- Lump crab meat (1 lb): Fresh or canned, this is the star of your dish, offering tender, sweet seafood flavor.
- Breadcrumbs, preferably panko (1/4 cup): Adds crispiness and helps hold the crab cakes together without weighing them down.
- Mayonnaise (1/4 cup plus extra for spicy mayo): Brings creaminess and moisture to both the crab cakes and the spicy mayo sauce.
- Dijon mustard (1 tablespoon): Adds a gentle tang and depth of flavor to the crab mixture.
- Worcestershire sauce (1 teaspoon): A subtle umami punch that enhances the overall taste.
- Egg, lightly beaten (1): Acts as the binding agent to keep the crab cake patties intact.
- Old Bay seasoning (1/4 teaspoon): The classic seafood seasoning that brings a perfect balance of spices.
- Fresh parsley, chopped (1 tablespoon): Adds a fresh, bright herbal note.
- Lemon juice (1 tablespoon): Gives a refreshing citrus zing that cuts through the richness.
- Salt and pepper, to taste: Essential for highlighting all the flavors.
- Butter or oil for frying (2 tablespoons): Ensures your crab cakes get that golden, crispy crust.
- Sriracha sauce (1 tablespoon): The secret ingredient in the spicy mayo that delivers gentle heat.
- Garlic powder (1/2 teaspoon): Provides a savory depth to the spicy mayo.
- Paprika (1/4 teaspoon, optional): Adds color and a subtle smoky flavor to the mayo.
- Slider buns (8 soft mini buns): Perfectly sized to hold your crab cakes and toppings.
- Lettuce leaves and tomato slices (optional): Add crunch, freshness, and vibrant color to your sliders.
How to Make Crab Cake Sliders with Spicy Mayo Recipe
Step 1: Prepare the Spicy Mayo
The spicy mayo is a breeze to whip up and totally elevates these sliders. Combine 1/4 cup of mayonnaise with 1 tablespoon of sriracha, 1 teaspoon of lemon juice, 1/2 teaspoon garlic powder, and a dash of paprika if you like a little smoky color. Mix it all until smooth and creamy, then chill it while you prep the crab cakes. This sauce delivers the perfect creamy heat that contrasts beautifully with the tender crab.
Step 2: Make the Crab Cake Mixture
In a large bowl, gently combine the lump crab meat with panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, chopped parsley, lemon juice, and a pinch of salt and pepper. Be careful not to overmix; you want the crab to stay flaky and tender, so fold everything together gently. This mixture is the heart of your Crab Cake Sliders with Spicy Mayo Recipe and should be treated with care for the best texture.
Step 3: Form the Crab Cakes
Shape the mixture into 8 small patties, roughly 2 to 3 inches wide—ideal slider size. Using your hands or a mold, gently press the mixture just enough to hold together without packing it too tightly. This step ensures each crab cake has that light, delicate bite that makes every slider so delightful.
Step 4: Cook the Crab Cakes
Heat the butter or oil in a skillet over medium heat until shimmering. Carefully add the crab cakes, cooking for about 3 to 4 minutes on each side. You’re aiming for a golden brown crust while keeping the inside moist and flaky. Handle them with care when flipping to avoid breakage, and once cooked, transfer to a paper towel-lined plate to drain any excess oil. That golden crisp on the outside is exactly what will make these sliders irresistible.
Step 5: Assemble the Sliders
Slice the slider buns in half and generously spread the spicy mayo on the bottom halves. Top each with a crab cake, then add a leaf of lettuce and a slice of tomato if you like. Cap them with the top bun, and there you have it—perfectly assembled crab cake sliders that look as good as they taste. The combination of creamy spicy mayo, fresh crunch, and crispy crab cake makes every bite an absolute joy.
Step 6: Serve and Enjoy
Serve these sliders warm, ideally right after assembling, to enjoy the contrast of textures. Their size makes them great for gatherings or casual dinners when you want to impress without fuss. The Crab Cake Sliders with Spicy Mayo Recipe lets you savor classic seafood flavors in a fun, handheld format that’ll have everyone asking for seconds.
How to Serve Crab Cake Sliders with Spicy Mayo Recipe
Garnishes
Adding garnishes like crisp lettuce leaves and thin tomato slices gives a refreshing contrast to the rich crab cakes and spicy mayo. A sprinkle of fresh parsley or a thin lemon wedge on the side can also brighten the plate and add a lovely touch. These simple additions help balance the richness and add vibrant color, making your sliders even more inviting.
Side Dishes
Serve these sliders alongside crispy sweet potato fries, a tangy coleslaw, or a light cucumber salad for a perfectly balanced meal. The slaw’s crunch and acidity cut through the creamy, spicy crab cakes, while fries add a satisfying comfort-food element. Pairing with fresh greens keeps things light if you want a refreshing touch to your meal.
Creative Ways to Present
For a fun twist, try serving the crab cakes open-faced on toasted mini buns topped with dollops of the spicy mayo and microgreens. You can also skewer the mini sliders with cocktail picks for easy party appetizers or assemble them on a large platter with various dipping sauces alongside. Playing with presentation adds an extra wow factor to this crowd-pleasing Crab Cake Sliders with Spicy Mayo Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to keep the spicy mayo separate to maintain the perfect texture and flavor. When ready to eat, assemble fresh sliders for the best experience.
Freezing
If you want to prepare ahead, you can freeze uncooked crab cakes for up to 1 month. Place the formed patties on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. Thaw them overnight in the refrigerator before cooking to retain their texture and freshness.
Reheating
Reheat crab cakes gently in a skillet over medium heat or in an oven preheated to 350°F (175°C) until warmed through and crisp again. Avoid microwaving as it can make them soggy. Warm the slider buns separately and spread spicy mayo just before assembling to keep things fresh.
FAQs
Can I use canned crab meat instead of fresh?
Absolutely! Canned lump crab meat works wonderfully in this recipe and is a convenient option. Just make sure to drain it well to avoid soggy crab cakes.
How spicy is the spicy mayo?
The spicy mayo has a mild to moderate heat level thanks to the sriracha. You can easily adjust the spiciness by adding more or less sriracha based on your preference.
Can I make these crab cake sliders gluten-free?
Yes, simply swap regular breadcrumbs with gluten-free ones or crushed gluten-free crackers. Make sure your buns are gluten-free to keep the whole dish compliant.
What’s the best way to prevent crab cakes from falling apart?
Gentle mixing and the right amount of binder – the egg and breadcrumbs – are key. Also, forming patties carefully and cooking them on medium heat helps maintain their shape without breaking.
Can I prepare the spicy mayo ahead of time?
Yes, the spicy mayo can be made a day or two ahead and kept refrigerated in a sealed container. This actually helps the flavors meld beautifully.
Final Thoughts
There’s something truly special about these Crab Cake Sliders with Spicy Mayo Recipe that makes every gathering feel a little more festive and every meal a little more fun. The balance of tender crab, crispy coating, and spicy, creamy sauce creates a bite that’s impossible to resist. I can’t wait for you to try them yourself and see how they quickly become a beloved favorite in your kitchen just as they are in mine!
Print
Crab Cake Sliders with Spicy Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 sliders
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Crab Cake Sliders with Spicy Mayo are a perfect appetizer or light meal, combining crispy, flavorful crab cakes with a tangy and mildly spicy homemade mayo. Quick to prepare and cook, they offer a delicious seafood twist on classic sliders, garnished with fresh lettuce and tomato for added freshness.
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat (fresh or canned, drained)
- 1/4 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 egg, lightly beaten
- 1/4 teaspoon Old Bay seasoning (or seafood seasoning)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons butter or oil for frying
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (or more to taste)
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika (optional for color and extra flavor)
For Assembling:
- 8 slider buns (soft, mini buns)
- Lettuce leaves (optional, for garnish)
- Tomato slices (optional, for garnish)
Instructions
- Prepare the Spicy Mayo: In a small bowl, mix together mayonnaise, sriracha sauce, lemon juice, garlic powder, and paprika until smooth and well combined. Adjust sriracha amount to your preferred spice level. Set aside for flavors to meld.
- Make the Crab Cakes: In a medium bowl, gently combine lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, Old Bay seasoning, chopped parsley, lemon juice, salt, and pepper. Be careful not to overmix to keep the lumps of crab intact.
- Form the Crab Cakes: Shape the crab mixture into approximately 8 small patties, about 2-3 inches in diameter, suitable for slider buns.
- Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Once hot, add crab cakes gently and cook for 3-4 minutes per side until golden brown and crispy. Flip carefully to retain shape. Remove cooked crab cakes and place on a paper towel-lined plate to drain excess oil.
- Assemble the Sliders: Spread a generous amount of spicy mayo on the bottom half of each slider bun. Place a crab cake on top, then add lettuce leaf and tomato slice if using. Cover with the top half of the bun.
- Serve: Arrange the sliders on a plate and serve immediately to enjoy the best flavors and textures.
Notes
- Use lump crab meat for the best texture and flavor.
- Feel free to add extra seasoning like cayenne pepper for more heat in crab cakes.
- Panko breadcrumbs provide a lighter, crispier texture.
- If crab meat is canned, ensure it is well drained to avoid soggy cakes.
- These sliders are best served fresh and warm.
