Crabcake Sliders with Adobo Chili Mayo

  • 1 to 1 1/2 lb lumb crabmeat
  • 1/4 cup bread crumbs
  • 1 1/2 tbsp roasted peppers chopped
  • 1 tbsp sweet onion chopped
  • 1/4 cup Mayonnaise
  • 1 large egg
  • 1 tbsp sugar
  • 1 squeeze lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Cooking With Greens Seafood Blend
  • Hawaiian Rolls
  • butter
  • vegetable oil

In a bowl, gently combine Crabmeat. bread crumbs, roasted peppers and onions. In a second bowl,  whisk together Mayonnaise, egg, sugar, lemon juice, Worcestershire, and Seafood Blend. Once whisked together, gently fold into crabmeat. Allow mixture to sit for 5 minutes, then form into small slider sized crabcakes. Add enough vegetable oil to reach halfway up sides of crabcakes. Heat vegetable oil on high heat and slowly add crab cakes. Allow each side to brown. Drain and remove. Split Hawaiian rolls in half and butter each half. Place open side down on a hot skillet. Toast until surface is browned. Brush each side with Adobo Chili Mayo and add crabcakes and optionalsandwich dressings. Serve.


Adobo Chili Mayo

  • 2 Chilis in Adobo Sauce
  • 1/2 cup Mayonnaise
  • 1/4 tsp Cooking With Greens Pink Himalayan Sea Salt

Mince Chilis finely. In a bowl, whisk all ingredients together and serve. refrigerate remaining mayo.

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