Ingredients with Measurements:
- 1 lb. lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Old Bay seasoning
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. butter
- 12 slider buns
- Arugula, for topping
- Lemon wedges, for serving
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Spatula
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix well.
2. Form the mixture into 12 small patties.
3. Heat a non-stick skillet over medium heat and melt the butter.
4. Add the crab cake patties to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
5. Preheat the oven to 350°F.
6. Place the slider buns on a baking sheet and toast them in the oven for 3-4 minutes until lightly browned.
7. To assemble the sliders, place a crab cake patty on the bottom half of each bun.
8. Top each patty with a few arugula leaves and the top half of the bun.
9. Serve the sliders with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet: Medium heat
- Oven: 350°F
Serving size:
- 12 sliders
Nutritional information:
- Calories: 220
- Fat: 9g
- Carbohydrates: 23g
- Protein: 12g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Greek yogurt can be used instead of mayonnaise.
- Any type of lettuce can be used instead of arugula.
Variations:
- Add diced red bell pepper or green onion to the crab cake mixture for extra flavor.
- Serve the sliders with a spicy aioli or tartar sauce instead of lemon wedges.
Tips and tricks:
- Be gentle when forming the crab cake patties to avoid breaking up the lump crab meat.
- Use a non-stick skillet to prevent the crab cakes from sticking.
- Don't overcrowd the skillet when cooking the crab cakes to ensure they cook evenly.
Storage instructions:
- Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crab cakes, place them in a preheated 350°F oven for 5-7 minutes until heated through.
Presentation ideas:
- Serve the sliders on a platter with a sprig of fresh herbs for garnish.
Garnishes:
- Lemon wedges
- Arugula leaves
- Fresh herbs
Pairings:
- Serve the sliders with a side of coleslaw or potato salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- French fries
- Sweet potato fries
Troubleshooting advice:
- If the crab cakes are falling apart, add more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the crab meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Crab cakes are a popular dish in the Mid-Atlantic region of the United States, particularly in Maryland.
Flavor profiles:
- The crab cakes are savory and slightly spicy from the Old Bay seasoning.
Serving suggestions:
- Serve the sliders as an appetizer or main dish.
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