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Yields:
10
Prep Time:
15 mins
Total Time:
40 mins
As a Mid-Atlantic native, there are two things I do not play about: Chuck Brown and crab cakes. Our OG crab cake recipe is sincerely the best I’ve ever had, but as usual, I’ve found a way to amp up the flavor and turn it into a sandwich. Like any classic crab cake, these are blended with mayo, egg, and crushed Saltines to just barely bind them together, but what makes these extra special (and Cajun) is a blend of sautéed trinity vegetables, Cajun seasoning, and the secret ingredient: lemon pepper seasoning. After a quick pan-fry, these get stacked on a slider bun with remoulade sauce, a juicy slice of tomato, and crisp lettuce to make the most perfect bite you’ve ever had.
What to serve with Cajun crab cake sliders:
Serve these sliders with broccoli coleslaw or a pile of crispy double-fried French fries for a meal you’ll want to make at least once a month. Looking for more side ideas? Checkout our BBQ sides and all of our side dishes for endless dinner inspo.
Storage:
If you have any leftover crab cakes, store them in the refrigerator in an airtight container for up to 4 days.
Did you try making these? Let us know how it went in the comments!
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Ingredients
- 5 Tbsp.
canola oil, divided
- 2
celery ribs, finely chopped
- 1/2
green bell pepper, seeds and ribs removed, finely chopped
- 2
scallions, thinly sliced
- 2
garlic cloves, finely chopped
- 1/2 tsp.
kosher salt
- 1
large egg
- 1/3 cup
mayonnaise
- 2 Tbsp.
Dijon mustard
- 2 Tbsp.
finely chopped fresh parsley
- 2 tsp.
store-bought or homemade Cajun seasoning
- 2 tsp.
Worcestershire sauce
- 1 tsp.
lemon pepper seasoning
- 1/2 tsp.
freshly ground black pepper
- 1 lb.
jumbo lump crabmeat, picked through
- 1 cup
crushed Saltine crackers
Store-bought or homemade remoulade sauce, for serving
- 10
brioche slider buns, toasted
- 2
roma tomatoes, sliced
- 10
butter lettuce leaves
Directions
- Step 1In a large skillet over medium heat, heat 1 Tbsp. oil; swirl to coat pan. Add celery, bell pepper, and scallions and cook, stirring frequently, until slightly softened, 2 to 3 minutes. Add garlic; season with salt and cook, stirring, until fragrant, about 1 minute more. Transfer celery mixture to a large bowl and let cool slightly.
- Step 2To bowl with celery mixture, add egg, mayonnaise, mustard, parsley, Cajun seasoning, Worcestershire, lemon pepper seasoning, and black pepper and whisk to combine. Using a spatula, gently fold in crabmeat and crushed crackers without breaking up meat too much. Using a 1/4-cup measuring cup, portion crabmeat mixture into 10 patties.
- Step 3Wipe skillet clean. In same skillet over medium heat, heat 2 Tbsp. oil until shimmering. Add 5 patties and cook, turning halfway through, until both sides are deep golden brown, 3 to 4 minutes. Transfer to a plate. Repeat with remaining 2 Tbsp. oil and 5 patties.
- Step 4Spread remoulade on cut sides of buns. Top with crab cake slider, a slice of tomato, and a lettuce leaf. Close sliders to serve.
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