Description
These Cajun Crab Cake Sliders are a flavorful twist on a classic seafood favorite, perfect for parties or a delicious appetizer. The spicy crab cakes are served on toasted brioche buns with zesty remoulade sauce, lettuce, and tomato slices.
Ingredients
Scale
Crab Cakes:
- 1 pound jumbo lump crabmeat, picked over for shells
- 2 celery ribs, finely diced
- ½ green bell pepper, finely diced
- 2 scallions, thinly sliced
- 1 large egg
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon pepper seasoning
- 1 cup finely crushed Saltine crackers
- 5 tablespoons canola oil, divided
Assembly:
- 10 brioche slider buns, toasted
- ½ cup remoulade sauce
- Lettuce leaves
- Tomato slices
Instructions
- Sauté Vegetables: Heat 1 tablespoon oil in a skillet over medium heat. Add celery, bell pepper, and scallions, cooking for 2–3 minutes until softened. Remove from heat and let cool slightly.
- Mix Crab Cakes: In a large mixing bowl, whisk together egg, mayonnaise, Dijon, Cajun seasoning, Worcestershire sauce, and lemon pepper seasoning. Fold in crabmeat, sautéed vegetables, and crushed crackers until just combined.
- Shape and Cook: Shape mixture into 10 patties using about ¼ cup for each. Heat remaining oil in skillet and cook patties for 3–4 minutes per side until golden brown.
- Assemble Sliders: Spread remoulade on bottom buns, top with crab cake, a tomato slice, and lettuce. Place top bun and serve warm.
Notes
- For spicier sliders, increase Cajun seasoning or add a dash of hot sauce.
- Patties can be made ahead and refrigerated before cooking.
- Serve with extra lemon wedges for brightness.
Nutrition
- Serving Size: 1 slider
- Calories: 324
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 65 mg
