Crab Cake Sliders with Chipotle Mayo

Dr. Sweetpea and I are crab cake lovers! When we went on our vacation earlier this year, we ate crab cakes almost every day along with other seafood. So when I saw this recipe for crab cake sliders, I made them right away! Dr. Sweetpea devoured four sliders in one sitting, and raved about how these are just as good as the ones we ate on our vacation. I'm pretty sure the chipotle mayo is what made these even better because it has a nice spicy kick. Definitely a keeper for us :o)

Crab Cake Sliders with Chipotle Mayo

(Source: Journal Sentinel)

Crab cakes:

5 green onions, finely chopped

1 tablespoon finely grated fresh ginger

3 cloves of garlic, finely chopped

2 tablespoons chopped parsley leaves

1 1/2 red bell peppers, cored and minced

1 cup dry bread crumbs

1/2 cup mayonnaise

2 tablespoons Old Bay Seasoning (I used 2 teaspoons and thought it was more than enough)

1 pound jumbo lump crab meat

Olive oil for frying

10 slider buns, toasted

Lettuce, tomato and onion for garnishes

Citrus chipotle mayonnaise:

1 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon lime juice

1 tablespoon orange juice

2 tablespoons chopped cilantro

1 tablespoon chopped chipotle peppers in adobo sauce

1 teaspoon salt

Make crab cakes: In a large bowl, combine green onions, ginger, garlic, parsley, red peppers, bread crumbs, mayonnaise and Old Bay seasoning. Fold in crabmeat. Mix well, then portion mixture into 10 patties, squeezing the patties together gently so they do not break apart. Heat oil in a large frying pan. When oil is hot, add crab cakes and fry about 4 minutes on each side. You may have to do these in batches. Add more oil if needed.

Make citrus chipotle mayonnaise: Whisk all ingredients together.

To assemble sliders: Toast buns, then place a crab cake on each slider bun. Put desired amount of citrus chipotle mayonnaise on each crab cake and garnish with lettuce, tomato and onion. Serve immediately.