Crab Cake Sliders
Sliders seem to be a very popular item on todays restaurant menus. They are often served as an appetizer but can certainly go over for lunch or as a light dinner. These fashionable little mini foods can be made with a variety of ingredients like oysters, pulled pork, burgers of all kinds, as a sandwich or with meatballs and….drumroll please….as mini crab cakes. I had been craving these little guys for a while and when Joe suggested we get some seafood from our local market I knew just what it was going to be. Let me tell you, these crab cake sliders are really delicious and if you make the sauce ahead of time the flavors in the sauce intensifies very nicely.
Ingredients:
Crab Cakes:
1 lb crab meat
7 saltine crackers, crumbled
1 egg, beaten
2 tbsp mayonnaise
1 tsp gray poupon mustard
1/4 tsp Worcestershire sauce
1/2 tsp old bay
1/2 tsp salt
oil for frying
Horseradish Tartar Sauce:
3 tbsp mayonnaise
2 tbsp sweet relish
1/4 – 1/2 tsp horseradish (depending on your taste)
King’s Hawaiian rolls
Directions:
Start by making Tartar Horseradish Sauce by mixing together mayonnaise, relish and horseradish in a small dish. Refrigerate until ready to use.
Beat egg, set aside.Crumble saltine crackers, set aside. Using your clean hands, gently inspect crab meat for shells and place in a bowl. Add egg, mayonnaise, mustard, Worcestershire sauce, old bay, salt and crackers. Gently mix all ingredients together and form into small 2 inch patties.
Preheat oven or toaster oven to 400 degrees F. Add oil to pan and heat to medium high heat. Brown patties on both sides, remove from pan and place on baking sheet lined with foil. Finish cooking in oven or toaster oven for 10 minutes. Add rolls to oven the last 1-2 minutes of cooking time to heat through.
Assemble crab cakes on rolls with dressing. Enjoy
Crab meat patties ready for cooking
Source: My Danish Kitchen
My Danish Kitchen 