Sweet lump crab cakes, herbed and pan-seared, served slider-style with creamy, tangy Old Bay sauce.
# Components:
→ Crab Cakes
01 - 1 pound lump crab meat, inspected for shell fragments
02 - 1/2 cup mayonnaise
03 - 1 large egg, lightly beaten
04 - 1 tablespoon Dijon mustard
05 - 1 tablespoon Worcestershire sauce
06 - 2 teaspoons Old Bay seasoning
07 - 1/2 cup panko breadcrumbs
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1/4 cup celery, finely diced
10 - 1/4 cup red bell pepper, finely diced
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon salt
13 - 1 tablespoon lemon juice
14 - 2 tablespoons unsalted butter, for frying
15 - 2 tablespoons neutral oil, for frying
→ Old Bay Chaos Sauce
16 - 1/2 cup mayonnaise
17 - 2 tablespoons sour cream
18 - 1 tablespoon ketchup
19 - 1 tablespoon Dijon mustard
20 - 2 teaspoons Old Bay seasoning
21 - 1 teaspoon lemon juice
22 - 1 teaspoon hot sauce (optional)
23 - 1 small garlic clove, minced
24 - Freshly ground black pepper, to taste
→ For Serving
25 - 8 slider buns or small soft dinner rolls
26 - Butter lettuce leaves
27 - Tomato slices (optional)
28 - Lemon wedges
# Method:
01 - In a small bowl, whisk together mayonnaise, sour cream, ketchup, Dijon mustard, Old Bay seasoning, lemon juice, hot sauce if desired, minced garlic, and black pepper. Cover sauce and refrigerate until serving.
02 - Gently fold together crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, parsley, celery, red bell pepper, black pepper, salt, and lemon juice in a large mixing bowl. Mix only until just combined to keep the crab pieces intact.
03 - With damp hands, form the mixture into 8 uniform patties, approximately 2 inches wide and 3/4 inch thick. Arrange on a parchment-lined tray and refrigerate for at least 15 minutes to set.
04 - Heat unsalted butter and neutral oil in a large skillet over medium heat. Working in batches, cook crab cakes for 3 to 4 minutes per side until deeply golden and heated through. Transfer to a paper towel-lined plate to drain.
05 - Lightly toast slider buns if preferred. Spread Chaos Sauce on the base of each bun, then layer with butter lettuce, a warm crab cake, and a tomato slice if using. Top with more sauce and cap with bun tops. Serve immediately with lemon wedges.
