Our full crab cake recipe is just so good, that we had to make a mini version. These are perfect for watching the game or for any party. Actually, they are good just about anytime.
What you need
For the Crab Cakes:
1 pound fresh blue crab meat (jumbo lump, back fin, or special)
1/3 cup Tessemae’s Chesapeake Mayonnaise
2 tablespoons chopped fresh parsley
3 tablespoons almond meal or breadcrumbs
For the Sliders:
1 cup diced purple cabbage
2 tablespoons fresh lemon juice
2 tablespoons Tessemae’s Chesapeake Mayonnaise
lettuce leaves or slider rolls
What to do
Heat your broiler. Line a mixing bowl with 4 layers of paper towel. Turn the crabmeat out of the container onto the paper towel to drain. Pick through to remove any pieces of shell. Gently pat the meat again with paper towels to dry.
In a mixing bowl, combine the Chesapeake Mayo, parsley, and almond meal. Mix in half of the crabmeat until combined, then gently fold in the remaining half. Use a spring -loaded ice cream scoop, or a heaping full tablespoon, to form about 18 small patties on a foil lined baking sheet.
Broil the crab cakes until browned cooked through, about 4 minutes. Meanwhile, make the slaw. Stir together the cabbage, lemon juice and mayo. Serve the crab cakes on lettuce or buns topped with the slaw.