Mini Crab Sliders
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Tiny crab cake burgers revamped. Smaller bread, less mayo, hotter sauce. Crunchy carrot strips swapped for cucumber ribbons. Avocado stays. Dill pickle turns sweet. Mayo mixed with sriracha and a touch of lemon zest. Grill buns slight longer. Cook crab cakes 1 minute less. Sliders stacked fast. Ready in under 15 minutes. Great bite-sized seafood option. Dairy and nut-free. Seven ingredients only.
Prep:
7 min
Cook:
4 min
Total:
11 min
Servings:
12 sliders
#seafood
#appetizers
#quick recipes
#party food
#mini sliders
Crab cake minis. Shrunk, spiced, smartened up. Mayo cut back, lemon twist added. Sriracha softly tamed, not lost. Sliders toasted longer for bite. Cucumber for carrot this time. Sweet gherkin, not sharp pickle. Avocado creamy but less slippery slices. Cook crab cakes just under 5 mins. Layer fast. Bite, crunch, spice, cream. No nuts, no dairy. Twelve sliders, snack-sized seafood with kick. Quick kitchen dance, 11 minutes tops from start to finish. Bright, fresh, crunchy, fiery cool. Seafood sliders, rethought. Simple but layered. No extra fluff. Just flavors, textures lined up to hit right. Sliders made for small hands and big taste buds. Quick to prep, quicker to eat.
Ingredients
- 140 ml mayonnaise
- 15 ml spicy Sriracha sauce
- 1 tsp fresh lemon zest
- 12 mini slider buns
- 12 small cooked crab cakes
- 1/2 cucumber peeled into thin ribbons
- 1 avocado sliced
- 12 sweet gherkin pickle slices
About the ingredients
Mayonnaise foundation adjusted down from 180 ml to 140 ml, less risk of soggy bun or overwhelming mayo flavor. Sriracha dropped from 20 ml to 15 – still fiery but balanced against lemon zest brightness. Lemon zest adds fresh citrus zip replacing some heat punch from sauce alone. Instead of carrot julienne, go cucumber ribbons – lighter, more hydrating, slow release crunch. Sweet gherkin slices swap out sharp mini-cornichons for a mellow, fruity bite that offsets heat better. Same avocado, creamy cooling contrast. Mini slider buns held; toasted longer for sturdy crispness, prevents soggy mess. Crab cakes reduced cook time from 5 to 4 minutes keeping centers tender, juicy. Simple tweak, huge texture difference. Basic, easily sourced ingredients but swapped to enhance layers without adding complexity. About a 30% quantity reduction overall. Result is sharper, lighter, smarter mini slider.
Method
- Zest lemon. Mix zest with mayo and Sriracha in small bowl.
- Heat grill or pan. Toast slider buns about 2 minutes longer than usual to crisp well.
- Spread spicy mayo inside each toasted bun base.
- Place crab cake on bottom bun.
- Add cucumber ribbons on top of crab cake, cover with avocado slices.
- Top with a sweet gherkin slice.
- Close sandwich with top bun and serve immediately.
Cooking tips
Start by zesting lemon. Mix zest with mayo and Sriracha thoroughly to distribute heat and brightness uniformly. Seed toasted buns in grill or hot pan. Extended toasting gives crunch and reinforces bun structure. Spread spicy mayo on insides while still warm to soften slightly but maintain crisp edge. Place warm crab cake on the base bun immediately. Layer with cucumber ribbons next – delicate, cool, crunch. Follow avocado slices, thin to keep shape but creamy. Top with one sweet gherkin slice for sharp but mellow tang. Firmly press top bun down to set slider with stable layers. Serve immediately to enjoy textures at peak. Total hands-on time slightly increased but cut cooking by a minute. Fast, clean layering approach. Each ingredient added in order of textural need, wettest ingredient base, then firm layers, ending with crunch tactile contrast from gherkin slice. No waiting, no resting, just fast assembly.
Chef's notes
- 💡 Use good quality crab for best flavor. Canned crab can work, but fresh steamed crab is better. Drain well to avoid soggy cakes. Keep things light.
- 💡 Adjust sriracha to taste. More heat? Add a bit more. Less? Scale back. But don’t lose lemon zest, it brightens. Balance is key to flavor explosion.
- 💡 Cucumber ribbons need a knife or peeler. Thin strips for crunch. They hydrate nicely. More refreshing than carrot. Keep it all crispy to stand out.
- 💡 Grilling the buns longer is crucial. A little char adds flavor and sturdiness. Don’t rush it. Crispy edges are the key to prevent sogginess.
- 💡 Serve sliders as soon as made. Keep them warm, layers intact. Letting sit can lead to mushy bottoms. Plan ahead. Have your guests ready.
Common questions
How to store leftover sliders?
You can keep in fridge. Slide them into airtight container. Best eaten fresh. Reheat lightly, not too hot. Can dry out.
What if crab cakes are too dry?
Ensure you don’t overcook. Monitor closely. Add mayo to mixture if needed. But adjust flavors too. Watch your balance.
Can I use different buns?
Yes, use what you like. Slider specific, or small dinner rolls. Adjust cooking times. Or even lettuce wraps for lower carbs.
How long can I keep crab cakes?
Cooked crab cakes up to three days in fridge. Uncooked? Around a day. Make sure to check always for freshness.
