The results are in… it’s Patriots vs Rams for the Super Bowl and yes, it’s day 2 of the sliders to help you get prepared for the big game. Being a seafood lover, it’s only right that I incorporate seafood into the game day festivities and today is all about crab cakes.
What You’ll Need:
- Chef Curl Ardee’s Seasonings (Mild, Cajun, Lemon & Herb)
- Crab Meat
- Bacon (optional)
- Slider Buns
- Spicy Mayo
- Bell Pepper
- Bread Crumbs
- 1 Egg
If you’re going to add bacon to the sliders, cook bacon first and set aside. While bacon is cooking, start on the mixture for the crab cakes.
In a mixing bowl, combine crab meat, Chef Curl Ardee seasonings, egg, bread crumbs, diced bell pepper, and lemon juice. You don’t need a lot of bread crumbs since you’re also going to be putting these crab cakes on sliders, but just enough to get the mixture to stick together. Preparing this mixture and allowing the mix to sit in the fridge will also help crab cakes stay together during the cooking process.
I used the palm of my hand as a great way to determine the size of the crab cakes. These are appetizers and there’s no need to have the crab cakes falling over the side of the buns.
Once you have your crab cakes portioned out, in an oiled skillet, cook the crab cakes on medium heat. This is not a sprint, so you can take your time cooking the crab cakes– just be sure to not overcook them.
Once done, garnish crab cake sliders with spicy mayo, bacon, lettuce, and avocado as desired and serve hot and may the Super Bowl odds be ever in your teams favor.