Crab Cake Sliders

Be prepared to amaze yourself and your family! The texture of these cakes is soft and tender. But the flavor.... WOW! It will get you with each bite.

To a bowl, add:

• 2 (6 oz) cans White Crab Meat, well drained

• 1 Tbsp. Fresh Parsley, chopped

• 2 Tbsp. Onion, finely diced

• 1/2 Tbsp. Sweet Pickle, finely diced

• Zest of 1/2 a Lemon

• Juice of 1/2 Lemon

• 1/2 Tbsp. Dijon Mustard

• 2 Eggs

• Pinch of Salt

• Pepper to taste

• 1/3 cup Mayonaisse

• 1/3 cup Panko Crumbs

Stir until well combined. Fold in:

• 1 (6 oz) can Lump Crab Meat, well drained

Place a layer of Panko crumbs onto a cookie sheet. Using an ice cream scooper, form your crab mixture into 6 cakes. Top with additional panko and place in refrigerator for about 15 minutes to rest. Heat your skillet with about 1/4” depth of vegetable oil over a medium heat. Remove crab cakes from fridge and gently pat cakes to adhere panko crumbs. Cook 2-3 minutes per side until a beautiful golden brown. Serve with Lemon Aioli for an extra treat. Enjoy!