1poundcrabmeatI used Bumble Bee fancy lump crabmeat
1/2red bell peppersmall diced
1/2cupfinely crushed crackers or panko breadcrumbs
1teaspoondry ground mustard
Dash cayenne pepper
For Cooking & Serving:
15slider buns or halved dinner rolls
1/2cupspinacharugula or sprouts for topping
1 1/2Tbsp.lemon juicefrom about 1/4 lemon
1 1/2Tbsp.chili saucesuch as Sriracha
1/8tsp.freshly ground black pepper
Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
Place sliders onto buns. Top with mayo and greens, and serve.
For this recipe and more, visit www.thecomfortofcooking.com