Crab Cake Sliders with Lemon-Dill Sauce

These golden crab cake sliders are full of coastal flavor and perfect for summer entertaining. A combination of lump, backfin, special, or claw crabmeat keeps them delicious without requiring a container of expensive jumbo lump. Topped with either a bright lemon-dill sauce, or a smoky, spicy Chipotle-lime sauce, they feel special while remaining surprisingly easy to prepare.

For the crab cakes

• 1 pound refrigerated pasteurized crabmeat, well drained
• ⅓ cup finely crushed buttery crackers or plain breadcrumbs
• ¼ cup mayonnaise
• 1 large egg, lightly beaten
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives or green onion
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil

For the lemon-dill sauce

• ½ cup mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream
• 1 tablespoon fresh lemon juice
• ½ teaspoon finely grated lemon zest
• 1 tablespoon chopped fresh dill
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

For the chipotle-lime mayo

• ½ cup mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream
• 1 chipotle pepper in adobo sauce
• 1 to 2 teaspoons adobo sauce, depending on desired heat
• 1 tablespoon fresh lime juice
• ½ teaspoon finely grated lime zest
• ½ teaspoon honey
• ¼ teaspoon garlic powder
• Pinch of salt

For assembling

• 12 small slider buns
• Baby arugula, shredded lettuce, or small lettuce leaves
• Thinly sliced tomato, optional
• Lemon wedges, for serving
• Melted butter for brushing the buns, optional

Instructions

1. Carefully pick through the crabmeat to remove any pieces of shell. Place it in a large bowl and gently break apart any very large pieces, taking care not to mash the crab.
2. In a separate bowl, combine the cracker crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, lemon zest, parsley, chives, and black pepper.
3. Add the mayonnaise mixture to the crabmeat. Gently fold the ingredients together until just combined. Avoid overmixing so the crab retains its texture.
4. Divide the mixture into 12 portions and shape each into a small patty slightly wider than the slider buns. Place the patties on a parchment-lined plate or baking sheet.
5. Refrigerate the crab cakes for at least 30 minutes. Chilling helps them hold together during cooking.
6. While the crab cakes chill, make the sauce(s) Note: You do not need to make both sauces, the crab cakes will be delicious with either one. If I’m entertaining, I like to make both to give people a choice, but it’s not necessary. For the Lemon-Dill Sauce, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest, dill, Dijon mustard, and garlic powder. Season with salt and pepper. Cover and refrigerate until ready to serve.
7. For the Smoky Chipotle-Lime Sauce, add the mayonnaise, Greek yogurt, chipotle pepper, adobo sauce, lime juice, lime zest, honey, garlic powder, and salt to a small food processor or blender and blend until completely smooth, scraping down the sides as needed. Taste and add more adobo sauce for additional heat, more lime juice for brightness, or a little extra mayonnaise to soften the spice. Cover and refrigerate for at least 20 minutes before serving so the flavors can blend.
8. Heat the butter and olive oil in a large skillet over medium heat (You could also use your outdoor griddle, just watch the crab cakes closely to avoid burning them). Working in batches if necessary, cook the crab cakes for approximately 3 to 4 minutes per side, until golden brown and heated through. Turn them carefully using a thin spatula.
9. Lightly toast the slider buns. Brush the tops with melted butter before toasting, if desired.
10. Spread lemon-dill sauce on the bottom half of each bun. Add lettuce or arugula, a crab cake, optional tomato, and another spoonful of sauce. Cover with the top bun and serve with lemon wedges.

Avoid imitation crab for this recipe, since its texture and sweeter flavor will produce a very different result.

Make-Ahead Tip

The uncooked crab cakes can be shaped and refrigerated for up to one day. The sauces can also be made a day ahead. Cook the crab cakes shortly before serving for the best crisp exterior.

Serving Suggestion

Serving suggestions: Try with melon-prosciutto skewers for a light summer appetizer and finish the meal with lemon-blueberry cheesecake cups.

Also . . . . check out this variation on the crab theme. Just found this on Food Network, and I’m excited to try it out on guests!