Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Crab Cake Sliders
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 251
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 54 mg
- Sodium
- 481 mg
Classic crab cakes are coated with panko breadcrumbs and pan-fried until golden and crisp. We sandwich them on potato slider buns spread with tartar sauce and topped with lettuce and tomato.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 251
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 54 mg
- Sodium
- 481 mg
Ingredients
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Directions
- Whisk the mayonnaise, egg and Dijon in a large bowl. Stir in the crab meat, panko, scallions, chopped dill, Old Bay and salt. Form into 12 2-inch patties (2 inches each).
- Add more panko to a shallow dish. Dredge the patties in the panko, then remove to a plate.
- Heat the oil in a large skillet over medium-high heat. Working in batches, add the patties and cook until golden, 2 to 3 minutes per side. Serve on the slider potato rolls with tartar sauce, sliced tomatoes and lettuce.
