Crab Cake Sliders
What can you make with leftover crabmeat?
We love crab feeds, and we love leftover crab! When we went to a crab feed recently, they had so much extra that they let us take a bunch home. I decided to make crab cakes, and they were delicious. But then my husband and I wanted more of a meal out of them, and we had just bought some little rolls at the store. What we came up with were Crab Cake Sliders!
The best Crab Cake Sliders recipe
Awhile back, I posted about how to make crab cakes. I used this recipe again, as it is simply the best. What do I like about these crab cakes sliders that makes them deserving of the title, “The Best”? It all starts with the main ingredient – the crab cakes. The perfect crab cake is full of lump crab meat (Dungeness crabmeat is the sweetest and most plentiful crab meat in my opinion). When I eat a crab cake with mostly filler, it is always so disappointing.
The other thing that is necessary for a perfect crab cake is the outer coating must be slightly crispy, while the inside needs to remain tender. When you put this crab cake on a bun, you bite into a soft bun, a crispy coating, then a soft inside of amazing flavor. The textures and flavors just work together so well!
I like to use peanut oil for cooking certain things, and the crab cakes cooked in peanut oil taste amazing!
Sauce for Crab Cake Sliders
Creamy garlic lemon Aoili sauce – 1/2 cup mayonnaise, 1 small clove of garlic (crushed), and 1 teaspoon of fresh lemon juice. We spread on each bun, just enough to add flavor and but not too much to hide the delicate flavor of the crab cake.
Building the perfect crab cake slider
There are several ways of perfecting the ultimate slider, of course. When it comes to something that needs to be savored (like crab), however, the delicate flavor shouldn’t be covered up with too much other stuff. The flavor of the crab and the ingredients in the crab cake should be the stars of the show here.
To keep it simple, we only added a quick swipe of the homemade Aoili sauce, and a scattering of shredded lettuce on our ciabatta bun. Next a crab cake was carefully placed on top.and added a little bit on each bun, then we placed a crab cake on top. I cannot describe how delicious these were. We made so many crab cakes, and we had the Crab Cake Sliders again for lunch the following day.
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