Spicy Maryland Crab Cake Sliders with Old Bay Aioli
Bristol FarmsSpicy Maryland Crab Cake Sliders with Old Bay Aioli
Ingredients
For the Crab Cakes
- 1 pound jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise, high-quality
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
For the Old Bay Aioli
- 1/2 cup mayonnaise, high-quality
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/2 teaspoon hot sauce, or to taste
For Serving
- 8 brioche slider buns
- 8 romaine lettuce leaves, small
- 1 tomato, sliced thinly
- 1 tablespoon fresh chives, minced, for garnish
Instructions
- 1
Prepare the Old Bay Aioli: In a small bowl, whisk together the mayonnaise, Old Bay seasoning, lemon juice, minced garlic, and hot sauce until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Prepare the Crab Cake Mixture: In a large bowl, gently combine the picked jumbo lump crab meat. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, chopped parsley, lemon juice, salt, and black pepper. Pour the wet mixture over the crab meat. Gently fold in the panko breadcrumbs until just combined. Be careful not to overmix, as this can break up the delicate crab lumps.
⏱️ 10 min
- 3
Form the Crab Cakes: Divide the crab mixture into 8 equal portions (about 2 ounces each). Gently form each portion into a small, flat patty, approximately 2 1/2 inches in diameter and 1/2 inch thick. Place the formed crab cakes on a plate lined with parchment paper.
⏱️ 10 min
- 4
Chill the Crab Cakes: Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking.
⏱️ 30 min
- 5
Cook the Crab Cakes: Heat the unsalted butter and olive oil in a large non-stick skillet over medium heat. Once the butter is melted and shimmering, carefully place the chilled crab cakes into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 2 min
- 6
Sear the Crab Cakes: Cook for 3-4 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C). Carefully flip them once to avoid breaking.
⏱️ 8 min
- 7
Toast the Buns: While the crab cakes are cooking, lightly toast the brioche slider buns. You can do this in the same skillet after removing the crab cakes, or in a toaster oven.
⏱️ 2 min
- 8
Assemble the Sliders: Spread a generous dollop of Old Bay Aioli on the top and bottom halves of each toasted brioche bun. Place a small romaine lettuce leaf on the bottom bun, followed by a thin slice of tomato. Top with a cooked crab cake. Garnish with minced fresh chives and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bristol FarmsSpicy Maryland Crab Cake Sliders with Old Bay Aioli
Ingredients
For the Crab Cakes
- 1 pound jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise, high-quality
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
For the Old Bay Aioli
- 1/2 cup mayonnaise, high-quality
- 1 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/2 teaspoon hot sauce, or to taste
For Serving
- 8 brioche slider buns
- 8 romaine lettuce leaves, small
- 1 tomato, sliced thinly
- 1 tablespoon fresh chives, minced, for garnish
Instructions
- 1
Prepare the Old Bay Aioli: In a small bowl, whisk together the mayonnaise, Old Bay seasoning, lemon juice, minced garlic, and hot sauce until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Prepare the Crab Cake Mixture: In a large bowl, gently combine the picked jumbo lump crab meat. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, chopped parsley, lemon juice, salt, and black pepper. Pour the wet mixture over the crab meat. Gently fold in the panko breadcrumbs until just combined. Be careful not to overmix, as this can break up the delicate crab lumps.
⏱️ 10 min - 3
Form the Crab Cakes: Divide the crab mixture into 8 equal portions (about 2 ounces each). Gently form each portion into a small, flat patty, approximately 2 1/2 inches in diameter and 1/2 inch thick. Place the formed crab cakes on a plate lined with parchment paper.
⏱️ 10 min - 4
Chill the Crab Cakes: Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking.
⏱️ 30 min - 5
Cook the Crab Cakes: Heat the unsalted butter and olive oil in a large non-stick skillet over medium heat. Once the butter is melted and shimmering, carefully place the chilled crab cakes into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 2 min - 6
Sear the Crab Cakes: Cook for 3-4 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C). Carefully flip them once to avoid breaking.
⏱️ 8 min - 7
Toast the Buns: While the crab cakes are cooking, lightly toast the brioche slider buns. You can do this in the same skillet after removing the crab cakes, or in a toaster oven.
⏱️ 2 min - 8
Assemble the Sliders: Spread a generous dollop of Old Bay Aioli on the top and bottom halves of each toasted brioche bun. Place a small romaine lettuce leaf on the bottom bun, followed by a thin slice of tomato. Top with a cooked crab cake. Garnish with minced fresh chives and serve immediately.
⏱️ 3 min