April 26, 2017
Dinner, Lunch, Main Dish,
Shellfish, Crab meat, North American, Easy/Beginner Cooking, Quick Meals, Summer, Weeknight Meals, Skillet, Make it from scratch, Herbs more
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"For those of you who appreciate seafood and/or burgers will appreciate this recipe, better yet, for any of you who watched (or currently watch) Sponge Bob Square Pants will appreciate it even more. This krabby patty is not just for kids, as it is sophisticated with its well designed ingredients to suit adult tastes.
Note that the refrigerator-sitting-time has been incorporated into the prep. time."
For the sauce: In a small bowl, stir together ½ cup mayo, chili sauce, horseradish, a squeeze of lemon, and a few dashes Tabasco. Season with salt and pepper.
In a large bowl, mix together remaining ¼ cup mayo with egg, chives, cilantro, green onion, mustard, Old Bay, Worcestershire sauce, and a squeeze of lemon. Season generously with salt and pepper.
Add crab and Ritz and mix until combined.
Form crab mixture into 10 small patties and transfer to a parchment-lined baking sheet. Refrigerate patties for 45 minutes to let firm up.
Heat canola oil in a large skillet over medium-low heat. In batches, fry crab cakes until golden brown, 3 to 4 minutes per side.
Toast buns and spread spicy mayo on bun bottoms. Build sliders by topping with avocado, patty, and lettuce or sprouts.
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