We first discovered this Maryland crab cake slider recipe at Mutt’s near East New Market, MD. (sadly, no longer in business). Mutt’s would serve them as a dozen sliders with a full sleeve of Saltine crackers – along with a bottle of hot sauce (Louisiana brand I think), and a roll of paper towels.

Served with a side of cucumber-tomato salad.

It’s been our go-to crab cake recipe ever since.

Folks may want to make bigger crab cakes and broil them (go for it!), but these crispy slider-sized crab cakes are our favorite way to make them.

Crab Cake Sliders Recipe

Makes 12-16 Crab cake sliders

Ingredients:

• 1 egg, beaten
• 2 Tbs Mayonnaise
• 1 tsp Prepared Mustard
• 1/2 tsp dry mustard (Colemans)
• 2 tsp Old Bay Seasoning
• 2 tsp dry parsley flakes
• 12-14 crushed Ritz crackers
• One pound crab meat (lump is best, but special works fine as well)
• Canola oil

Instructions:

1. In a large bowl, combine the egg, mayonnaise, both mustards, Old Bay and parsley.
2. Stir in the crushed Ritz crackers. (Add more crackers if mixture is too wet)
3. Once blended, gently fold in the crab meat.
4. Form into patties about 2 inches in diameter and 1/2″ thick.
5. Place patties on waxed or parchment paper lined baking sheet and place in freezer to flash freeze for 20-30 minutes.
6. In a large skillet, heat 1/4 to 1/2 inch of canola oil til it shimmers, and pan-fry crab sliders on each side until golden brown.
7. Drain on paper towel and serve warm with saltine crackers, cocktail or tartar sauce.

Cocktail sauce recipe:
1/2 cup Heinz Chili Sauce
1-3 Tbs prepared horseradish, to your heat level preference.
Originally posted on: http://hotsaucedaily.com/crab-cake-slider-recipe/

Here’s a link to view and download a .pdf version of the recipe:

Crab Cake Sliders Recipe PDF to view or print.

Here’s a couple of prep pics.

Flash frozen crab cakes ready to fry…

Just enough oil to reach half-way up the patty…

Let us know in the comments below if you have any questions, or make this little crab babies and if you like them!