Tailgate Game Day Crab Cake Sliders with Spicy Aioli

Allergens

Shellfish (Crabmeat) - Egg - Wheat (Slider Buns)

Ingredients

• 1 lb lump crab meat
• 1 cup panko breadcrumbs
• 1/2 cup mayonnaise
• 1/4 cup minced red onion
• 1/4 cup minced celery
• 1 large egg, beaten
• 1 tbsp Old Bay Seasoning
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste
• 24 slider buns
• 4 cups arugula
• 1 cup store
• bought or homemade spicy aioli

Instructions

1. In a large bowl, gently combine crab meat, panko breadcrumbs, mayonnaise, red onion, celery, beaten egg, Old Bay Seasoning, Worcestershire sauce, and salt and pepper to taste. Mix carefully to avoid overworking the crabmeat.
2. Divide the mixture into 12 equal portions, forming them into round patties.
3. Preheat a grill or griddle pan to medium high heat. Lightly oil the surface.
4. Place the crab cakes on the preheated grill or pan and cook for 3 minutes per side, until golden brown and cooked through.
5. In the meantime, assemble sliders by placing a heaping spoonful of spicy aioli on the bottom half of each slider bun, followed by a crab cake, and topped with fresh arugula.
6. Finish off by placing the top half of the slider buns and serve immediately.

Chef’s Insight

For added crunch and flavor, toast the slider buns before assembling.

Notes

Adjust the spiciness of the aioli according to your preference.