Crabcake Sliders Recipe

Delicious, easy crab cakes served on slider buns with a dollop of coleslaw– yum! Joni does it again with a quick and easy recipe. You can use canned crab or imitation crab. These would make a great appetizer or a whole meal. Joni Hilton, of Sacramento, California, makes it easy AND entertaining. She’s a former LosAngeles TV talk show host, author of 16 books, frequent magazine writer, winner of 60-plus cook-offs, and a passionate foodie who loves a live audience and loves showing how to make knock-out dishes with few ingredients. You can also substitute the tarter sauce or coldslaw with a spicy mayo sauce.I have given a few recipe examples after the recipe for the crabcakes.

Ingredients:

• 1 lb. canned or imitation crab
• 1 C. panko crumbs
• 2 chopped green onions
• 1 beaten egg
• 1/4 tsp. cayenne pepper
• 1 Tblsp. mustard
• 2 Tblsp. mayo
• juice of 2 limes or 1 lemon
• 2 Tblsp. each butter and oil
• coleslaw
• slider buns (I like Hawaiian rolls)

Mix the crab, panko and green onions together. In a separate bowl, mix together remaining ingredients. Add sauce to the crab mixture and form into 2 inch patties. Fry in a equal amounts of butter and oil. Put on a warmed bun and top with coleslaw or tarter sauce.

Spicy Mayo #1

4 tablespoons of mayo with a few drops of olive oil, about 1/2 teaspoon of smoked paprika, a few dashses of tabasco, 1 clove of crushed garlic and 1 teaspoon of lemon juice.

Spicy Mayo #2

• 1/2 cup mayonnaise
• 1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
• 1 Tbsp. chili sauce , such as Sriracha
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper

Spicy Mayo #3

• 1 Cup Light Mayonnaise
• 2 Teaspoons of Sun-Dried Tomato Paste
• 1 Finely Minced Garlic Clove
• Salt & Pepper
• Dash of Hot Pepper Sauce

Spicy Mayo #4 Chuck Hughes

• 1 egg
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 2 cups canola oil
• 1 teaspoon Sriracha
• 1 teaspoon salt
• Freshly ground pepper

For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.