Crab Cake Sliders

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Hallelujah. Praise Jesus. It’s finally December.

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Basic moment, but I effing love Christmas. The meaning, the smells, the colors, the happy people, the layers of clothes to hide my winter fupa. It’s all so blissful.

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Best of all, I get to be home with my family. I am oozing giddiness.

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My crab cakes have nothing to do with Christmas, I just felt equally as giddy that they turned out so well.

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Oh I know! Feed these to your family at Christmas… see I made it tie together.

Time: 1 hour (prep + cooking) | Serves: 7-8 sliders


  • 1/2 lb of jumbo lump crab meat
  • 20 saltine crackers, crushed but not finely ground
  • 1/2 cup of mayonnaise (I found some Sriracha mayo & it was divine)
  • 1 egg
  • 1 tbsp. of Dijon mustard
  • 1 tbsp. of Worcestershire sauce
  • 1 tsp. of hot sauce or Sriracha
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • Olive oil, for cooking
  • Toasted slider buns

How to:

  • In a bowl, combine crab + cracker crumbs
  • In another bowl, combine mayo + egg + mustard + Worcestershire + hot sauce + red pepper + S+P until smooth
  • Fold crab into mayo mixture
  • Cover and let chill for 30 minutes
  • Heat olive oil in a cast iron skillet over medium-high heat
  • Pack crab into small patties and gently slide into pan, no more than 4 patties at a time
  • Let cook for 4 minutes before flipping to the other side, cook for another 3-4 or until browned to your liking
  • Repeat and serve on toasted slider buns with your favorite remoulade
  • Impress the world with your skills

4 thoughts on “Crab Cake Sliders

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