Description
These Cajun Crab Cake Sliders are a flavorful and easy-to-make appetizer or meal, combining fresh lump crab meat with zesty Cajun seasoning and panko breadcrumbs for a crispy, tender bite. Perfectly pan-fried and served on soft slider buns, they bring a taste of the coast to your table in just 35 minutes.
Ingredients
Scale
Crab Cake Mixture
- 1 lb fresh lump crab meat
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tbsp Cajun seasoning
- 3 green onions, chopped
- 2 tbsp fresh lemon juice
To Serve
- 8 slider buns
- Vegetable oil (for frying)
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the fresh lump crab meat, panko breadcrumbs, mayonnaise, Cajun seasoning, chopped green onions, and fresh lemon juice. Mix carefully to keep the crab meat from breaking up too much.
- Form Patties: Using your hands or an ice cream scoop, shape the mixture into small, 1-inch thick patties, perfect for slider-sized buns.
- Chill the Patties: Arrange the formed patties on a parchment-lined baking sheet. Place them in the refrigerator for at least 30 minutes to firm up and help them hold together during cooking.
- Heat the Oil: In a skillet, heat vegetable oil over medium heat until it is shimmering and hot enough for frying.
- Fry the Patties: Carefully place the patties in the hot oil without overcrowding the pan. Fry them for about 3-4 minutes on each side, or until they develop a golden brown crust and are heated through.
- Assemble the Sliders: Place each crab cake patty on a slider bun. Add any desired toppings such as lettuce, tomato, or a spicy mayo, then serve immediately while warm.
Notes
- Use fresh lump crab meat for the best texture and flavor, avoiding canned or imitation crab.
- Chilling the patties helps them stay intact during frying.
- Adjust Cajun seasoning to your preferred spice level.
- Serve with a side of remoulade or tartar sauce for extra flavor.
- Ensure the oil temperature is right to avoid greasy crab cakes.
