The Kitchen Magician’s Crab Cake Sliders

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a similar texture.

Combine lump crab meat, mayonnaise, Worcestershire sauce, Dijon mustard, cracked black pepper, salt, lemon juice, panko breadcrumbs, red pepper, and parsley in a bowl.

Mix gently to avoid breaking up the crab meat too much.

Refrigerate the mixture to chill and help it hold together when forming patties.

Form the mixture into small patties, about the size of slider buns.

Heat a skillet over medium heat and add a little oil until shimmering.

Cook the crab cakes for about 3 minutes on each side until golden brown, ensuring the heat is not too high to avoid burning the outside while leaving the inside raw.

Remove the crab cakes from the skillet and drain on paper towels.

Spread almond butter on slider buns and toast them in the same skillet until lightly browned.

Assemble the sliders by placing a crab cake on the bottom half of each bun.

Top with the prepared sauce made from mayonnaise, lemon juice, chopped parsley, cracked black pepper, and sea salt.

Garnish with diced red pepper before covering with the top half of the bun and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens