Crab Cake Sliders with Sweet Mayo

Last year I made crab cakes for the first time ever, by cooking and de-shelling a dungeness crab. It was a lengthy, tedious, not-very-fun process which resulted in a small handful of crab meat; and even though they were the BEST crab cakes I had ever eaten in my life, I haven’t made them since because they were just too much work! {..Aaand the crab was kinda freaky and I didn’t like touching him}. So, this time I decided to get smart and use some canned lump crab meat, which was actually the same price, if not cheaper than getting it out of a store-brought dungeness crab! I made the same exact delicious crab-cake recipe as before, but this time put them in burger buns with avocado and sweet mayo, and they were HEAVENLY!! And SO much easier that i’ll definitely be inclined to make them again {and again!} They kinda fell apart on me during cooking, because I didn’t have time to refrigerate the patties, but even so, they looked and tasted just as amazing! If you have lots left over, like we did, you can also use the crab cakes for a salad, in a crab-melt or panini, crab eggs benedict, or just have more sliders again the next day. I got 2 or 3 gourmet meals out of one can of lump crab-meat, which means this recipe isn’t just awesome, but pretty economical too!

Ingredients:
{for the crab cakes} recipe adapted from Ty Florence
6 burger buns
Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, plus whole leaves, forgarnish
Kosher salt and freshly cracked black pepper
Lemon wedges, for garnish
{for the sweet mayo}
1/2 cup mayonnaise
1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
1 1/2 Tbsp. chili sauce, such as Sriracha
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
{to serve}
lettuce
Slices of Avocado

Directions:
Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion becomes caramelized. Place the onion in a medium mixing bowl and fold in the crab meat, bread crumbs, mayo, egg white, lime juice and cilantro. Season with salt and pepper.

Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

Meanwhile, make the sweet mayo by mixing the mayonnaise, lemon juice, chili sauce, kosher salt and black pepper in a bowl, and set aside.

To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Open the burger buns, place some lettuce at the bottom, gently put the crab cakes on top followed by some slices of avocado, if desired, and generously spoon on some of the sweet mayo. Replace the burger bun top, and serve immediately.

SONY DSCSONY DSCSONY DSC SONY DSCSONY DSCSONY DSC
<3 Sarah