Crab Cake Sliders

A Maryland style crab cake topped with 
shredded lettuce and jalapeno tartar sauce.

Margaritaville Restaurant Copycat Recipe

Makes 15 small sandwiches

Crab Cakes:
1 pound crabmeat
1/2 red bell pepper, small diced
5 scallions, finely sliced
2 garlic cloves, minced
1/2 lemon, juiced
1/2 cup finely crushed crackers or panko breadcrumbs
1/4 cup mayonnaise
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon dry ground mustard
1 teaspoon onion powder
1 teaspoon salt
dash cayenne pepper

Cooking & Serving:
olive oil
15 slider buns or halved dinner rolls
lettuce for topping

Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)

When ready to cook crab cakes, drizzle about 1 1/2 tablespoons of oil in a large skillet over medium high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes. Place sliders onto buns. Top with tartar sauce and greens, and serve.

Notes:  If you want to add a spicy kick add some diced jalapeno into prepared tartar sauce.

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