These little sliders are divine. Loads of lump crab meat, a little chipotle chopped up in there, toasted buns, tarter sauce…spicy, creamy, crunchy, delicious. And bonus…mini crab cakes are a cinch to pull together! You can even make them for an appetizer to kick things off (although we had them for dinner with a salad). Either way, you’re going to love this recipe!
This recipe makes about 8 sliders. You will need to remove the peppers from the can and roughly chop them on your cutting board. You will also remove a little bit of the sauce. We used three peppers and it wasn’t too spicy but if you’re concerned, just use one or two peppers and the sauce.
12 oz lump crab meat
2 tablespoons Old Bay seasoning
1 cup plain breadcrumbs
2 eggs, lightly beaten
1 small can of chipotle peppers in adobo sauce, you won’t use all of them
about 8 green onions, chopped (reserve a little bit for garnish)
the zest of one lime, to garnish
a handful of chopped cilantro to garnish
8 slider buns, toasted
Preheat oven to 400 degrees.
Line a cookie sheet with foil or parchment paper and lightly spray with Pam. Set aside.
In a large mixing bowl, combine crab meat, Old Bay seasoning, bread crumbs, beaten eggs, three chopped chipotle peppers and about 1 tablespoon of adobo sauce. Next add in your chopped green onions (reserving a little for garnish). Take an eighth of this mixture and form it into a small round patty. Repeat with the remaining crab mixture.
Bake about 10 to 12 minutes or until lightly browned.
Once your crab cakes are done baking, remove from oven and assemble into burgers. Toasted bun, a little tarter sauce, crab cake, a little more tarter sauce and then garnish with chopped green onions, chopped cilantro and a little lime zest.
Such a treat without a lot of fuss!