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Krabby Patties ‘aint got nothing on these sliders.

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For the Sauce

  • 3/4 c. mayonnaise
  • 3 tbsp. chili sauce
  • 1 1/2 tbsp. horseradish
  • 1 lemon
  • Few dashes Tabasco
  • kosher salt
  • Black pepper

For the Crab Cakes

  • 1 lg. egg
  • 1 tbsp. chives, finely chopped
  • 1 tbsp. Cilantro, finely chopped
  • 1 green onion, finely chopped
  • 1 tsp. Dijon mustard
  • 1 tsp. Old Bay seasoning
  • Few dashes Worcestershire sauce
  • 1 lb. crab meat, picked of shells
  • 1/3 Ritz Crackers, Crushed
  • 1/4 c. canola oil
  • 10 Slider buns
  • 1 avocado, sliced
  • Lettuce or sprouts, for serving


    1. Step 1For the sauce: In a small bowl, stir together ½ cup mayo, chili sauce, horseradish, a squeeze of lemon, and a few dashes Tabasco. Season with salt and pepper.
    2. Step 2In a large bowl, mix together remaining ¼ cup mayo with egg, chives, cilantro, green onion, mustard, Old Bay, Worcestershire sauce, and a squeeze of lemon. Season generously with salt and pepper.
    3. Step 3Add crab and Ritz and mix until combined.
    4. Step 4Form crab mixture into 10 small patties and transfer to a parchment-lined baking sheet. Refrigerate patties for 45 minutes to let firm up.
    5. Step 5Heat canola oil in a large skillet over medium-low heat. In batches, fry crab cakes until golden brown, 3 to 4 minutes per side.
    6. Step 66. Toast buns and spread spicy mayo on bun bottoms. Build sliders by topping with avocado, patty, and lettuce or sprouts.

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