Crab Cake Sliders

I know by now everyone is done with the fish frys...here is something to spruce up your next Friday night...or any night!

Crab cakes have been on my kitchen to-do list for quite some time and I finally made it happen and these were delicious! I paired them with a lemon-dill mayonnaise sauce and some sweet Hawaiian rolls and it was a delicious dinner.

Crab Cake Sliders

Crab Cakes:

1 pound crab meat, free of shells
2/3 cup crushed ritz crackers
3 scallions, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 cup mayonnaise
1 large egg
1 tsp worcestershire sauce
1 tsp dry mustard
1/2 lemon, juiced
1/4 tsp garlic powder
1 tsp salt
pinch of cayenne pepper
flour for coating
extra-virgin olive oil for frying

Lemon-Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 tbsp dill leaves, finely chopped
1 tbsp parsley leaves, finely chopped
1 tbsp grated lemon zest
1 tsp fresh lemon juice

Hawaiian Sweet Rolls
Lettuce, Tomato, Onion...

To prepare the crab cakes, line a flat surface (baking sheet) with paper towels and set aside. in a large bowl, combine all ingredients except the crab meat, flour, and olive oil. Gently mix in the crab meat and form mixture into small patties. Place formed patties onto prepared surface and chill for one hour. In a large saucepan over medium heat, line the bottom of the pan with a thick layer of olive oil. Once patties have been chilled, coat both sides of patty with flour and place into hot oil. Cook crab cake for 4 minutes on each side or until slightly browned.

To prepare the sauce, combine all ingredients and chill for one hour or until serving. Sauce will thicken as it chills.

Cut Hawaiian sweet rolls and fill with warm crab cake, lemon-dill sauce, and any additional toppings (lettuce, tomato, onion).

This recipe was adapted from the queen of butter, Ms Paula Deen.

If you are wondering what type of crab meat to buy, I read this great article that explained the grades of crab meats. For crab cakes, it is recommended to buy Special or Super Lump, which is the white meat of the crab's body. Another helpful hint, always add you crab meat last in a recipe as it is rather fragile.

Just to share, my puppy was being extra cute during my photo shoot...how can you resist those beautiful brown eyes?!

Happy Baking!