Hallelujah. Praise Jesus. It’s finally December.

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.

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

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

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

Ingredients:

• 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