Apr 3

Apr 3 Crab Cake Sliders

I love crab cakes more than... most anything. It's just one of those meals... I can't resist ordering one every time I see them on the menu. Maybe it's an addiction. Maybe it's just for comparison sake. Maybe it's because I never get them at home.

To me, crab cakes are one of those daunting recipes I've convinced myself are too difficult to attempt. Plus, let's be honest, it's expensive! What if they turned out awful? What if no one likes them? I didn't want to waste the time or money. That is until now. We've been looking for meatless meals to eat on Fridays. That typically means pasta or fish in our household. I texted my husband three dinner options (scallops, clams or crab cakes). It wasn't a question really. He enthusiastically responded CAKES! Off to the store I went.

Use a measuring cup to make equally sized crab cakes.

I admit, there was a little sticker shock when I saw the price ($24-$35/pound)! However, I didn't have another plan so... forward! The fishmonger suggested a container with multiple crabmeat options (not JUST lump or claw). It had both but also "special" which was incredibly flavorful and helped to bind the larger pieces together. See if you can also get the mixed option, if available. All the other ingredients I already had in my pantry so I just grabbed a 12 count package of slider sized buns and headed toward the checkout.

Lump crab, special and claw meat make a great combination for crab cakes.

Making them was a snap; whisk together all ingredients except crabmeat first. Then fold in the crab, being careful not to break up to any of the lumps. You'll notice the mixture start to bubble up, that's because of the baking powder! I had sent a tweet off to Christopher Kimball (trusted founder of Milk Street and previously of America's Test Kitchen/Cooks Illustrated) asking him to explain the need. He replied stating it wasn't an uncommon ingredient, probably used to give lift to the dense batter. I thought this was so interesting and genius, really! But of all the other recipes I'd come across, none of them included baking powder. It made me want to stick with this one even more!

Squeeze fresh lemon juice on the crab cakes & serve on toasted slider bun with spicy aoili.

The flavor was incredible, reminiscent of my brief time living outside Annapolis (home of the blue crab). It had just enough Old Bay seasoning to give it salty spice, Worcestershire for depth and Dijon for tang. Panko, egg and mayonnaise held it all together without being too heavy. It was a huge success! The only downside... it made way more than expected! Even though "slider sized", we had eleven perfectly portioned sandwiches, but could only eat six! No worries though; we had an indulgent crab cake omelette the next morning too!

Ingredients:

2 large eggs
2 Tablespoons mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon baking powder
2 teaspoons Worcestershire sauce
2 teaspoons Old Bay seasoning
1/4 teaspoon black pepper
1/4 teaspoon paprika
juice of 1 lemon (about 1 Tablespoon)
1/2 cup wheat Panko breadcrumbs
1 pound mixed crabmeat (lump, claw & special)

Aioli Ingredients:

1/2 cup mayonnaise
1 teaspoon rice wine vinegar
2 teaspoons sriracha

Directions:

In a medium sized bowl, mix together all the ingredients except for the crab meat. Pick through the crab meat lightly just to be sure there are no remaining shells. Once you're done, gently fold the meat into the spice mixture. Cover with plastic wrap and refrigerate for 30 minutes. This will help the cakes hold together better while on the griddle. Meanwhile, mix together the three ingredients for the aioli in a small dish and set aside. After the crab mix has chilled, lightly grease or butter a nonstick fry pan or griddle. Scoop mix into a large ice cream scooper or 1/4 - 1/3 cup container and gently turn out onto hot surface, cook for approximately 4 minutes per side. Lightly toast each of the buns, cut side down on the griddle until golden. Spoon a bit of the sauce on each side and then the hot crab cake, adding lettuce if desired. Serve with a fresh lemon wedge and enjoy!