Crab Cake Sliders with Dill-Caper Cream

Coastal Living
Crab Cake Sliders with Dill-Caper CreamRecipe
Photo: Randy Mayor; Styling: Kathleen Royal Phillips
Makes 12 servings


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1 pound fresh lump crabmeat, drained and picked
2 green onions, thinly sliced
1 cup crushed saltine crackers
1/4 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup soft, fresh breadcrumbs
1/2 cup vegetable oil
12 brioche rolls, split
1 cup arugula


Prep: 15 Minutes
Cook: 12 Minutes
Chill: 30 Minutes

1. Stir together first 6 ingredients. Cover and chill 30 minutes.

2. Shape chilled crab mixture into 12 patties (about 1/3 cup each). Place breadcrumbs in a shallow dish; dredge both sides of patties in breadcrumbs. Fry patties in hot oil, in batches, in large skillet over medium-high heat 2 minutes on each side or until golden. Drain on paper towels. Place 1 crab cake on bottom half of each roll; top each with arugula and a dollop of Dill-Caper Cream. Cover with top halves of rolls.

Created date

August 2010