Delicious Maryland Backfin Crab Cake Sliders made with sweet backfin crab meat and a medley of spices served with a creamy Old Bay mayonnaise.
Prep Time:10mins
Cook Time:15mins
Resting time:1hr
Total Time:25mins
Ingredients
1lbMaryland blue crab meat backfin
10saltine crackerscrushed
1/2cmayo
2egg yolks
2tbsppimentos
2tspOld Bay
1tspmustard powder
1tspdried parsley
oil for frying
Old Bay Mayo
1/4cmayo
4tbspunsalted buttermelted
2tspyellow mustard
1tspOld Bay
1tspworcestershire sauce
1/2tspsugar
pinchcayenne pepperoptional
12slider buns
Instructions
Add the picked crab meat to a mixing bowl. In a separate bowl, beat together the mayo, egg yolks, pimento, Old Bay, mustard powder, and dried parsley. Toss the crab meat with the cracker crumbs then add the mayo mixture. Use a rubber spatula and fold everything together to keep the lumps of meat intact while mixing.
Shape the cakes into 12 mounds for sliders or 6 full-size crab cakes. Rush the mounds under parchment paper on a baking sheet in the fridge for 30 minutes to an hour. (Note: you can flatten them into patties to fit better on buns or keep the rounded shape.)
To fry, add oil to a pan or deep fryer and heat to 375. Remove crab cakes from the fridge and add 3-4 to the hot oil being sure that they don't touch. Deep fry for 3 minutes or 2-3 minutes per side if pan-frying.
Old Bay Mayo
Whisk together the mayo and melted butter until smooth. Follow with the Old Bay, mustard, worcestershire sauce, sugar, and cayenne if using. Serve immediately or refrigerate. It will solidify if refrigerated. Allow it to come to room temp for easy spreading. Serve immediately or refrigerate. It will solidify if refrigerated. Allow it to come to room temp for easy spreading.