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Crispy Mini Crab Cake Sliders with Easy Homemade Sriracha Mayo

crispy mini crab cake sliders - featured image
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These crispy mini crab cake sliders feature a golden crust and tender crab inside, paired with a creamy, spicy homemade sriracha mayo. Perfect for quick weeknight meals or crowd-pleasing parties.

Ingredients

Scale
  • 12 oz fresh lump crab meat
  • 2 tbsp mayonnaise (for crab cakes)
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp green onions, thinly sliced
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • Salt and black pepper to taste
  • 1/4 cup mayonnaise (for sriracha mayo)
  • 1–2 tbsp sriracha sauce
  • 1 tsp lemon juice
  • 1/4 tsp garlic powder
  • 8–10 mini slider buns or dinner rolls
  • Butter for toasting buns (optional)
  • Lettuce leaves or arugula (optional)

Instructions

  1. Prepare the sriracha mayo by whisking together 1/4 cup mayonnaise, 1 to 2 tablespoons sriracha sauce, 1 teaspoon lemon juice, and 1/4 teaspoon garlic powder in a small bowl. Cover and chill.
  2. In a medium bowl, gently combine crab meat, 2 tablespoons mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, beaten egg, salt, and pepper. Stir carefully to keep lumps intact.
  3. Add panko breadcrumbs and fold gently into the crab mixture until it holds together but remains moist. Add more panko if too wet.
  4. Form the mixture into 8 to 10 mini patties about 2 inches wide and 1/2 inch thick. Place on a plate or baking sheet.
  5. Heat 2 tablespoons of oil or a mix of butter and oil over medium heat in a skillet. Cook crab cakes for 3-4 minutes per side until golden brown and crispy. Cook in batches if needed.
  6. While crab cakes cook, slice and lightly butter the slider buns. Toast them in a pan or oven until golden and warm.
  7. Assemble sliders by spreading sriracha mayo on the bottom bun, topping with a crab cake, adding lettuce or arugula if desired, and crowning with the top bun. Serve immediately.

Notes

Use gentle mixing to keep crab lumps intact. Cook on medium heat to avoid burning. Use Japanese panko for best texture. Toast buns while frying crab cakes to save time. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. Adjust sriracha to taste for desired heat level. Baking is an option but will reduce crispiness.

Nutrition

Keywords: crab cakes, mini sliders, sriracha mayo, seafood appetizer, party food, quick recipe, easy crab cakes

Find it online: https://lirafood.com/crispy-mini-crab-cake-sliders-recipe-easy-homemade-sriracha-mayo/