INGREDIENTS: Crab Cakes: 1 pound crabmeat 1/2 red bell pepper, small diced 2 scallions, finely sliced 2 garlic cloves, minced 1/2 lemon, juiced 1/2 cup finely crushed crackers or panko breadcrumbs 1 large egg 1 teaspoon dry ground mustard 1 teaspoon onion powder 1 teaspoon salt Dash cayenne pepper
1/2 cup sour cream 1 tablespoon chopped fresh dill
For Cooking & Serving: Olive oil 15 slider buns or halved dinner rolls 1/2 cup spinach, arugula or sprouts for topping
DIRECTIONS: Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
Place sliders onto buns. Top with dill cream sauce and greens, and serve. Enjoy!