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breakfast sandwich

Crab Cake Sliders with Corn & Scallions Salsa

Makes 16 sliders 
Prep Time 30 minutes

Ingredients

Corn & Scallion Salsa

  • 2 cups yellow corn kernels fresh or frozen (if frozen, thawed and drained)
  • 1/2 cup fresh scallions sliced
  • 1/2 cup fresh tomatoes diced
  • 1/2 cup green bell peppers seeded and diced
  • 1/4 cup red onion peeled and diced
  • 1 garlic clove peeled and minced
  • 1 lime juiced
  • 1/2 teaspoon salt
  • Pinch of black pepper

Green Chili Tartar Sauce

  • 3/4 cup mayonnaise
  • 3 tablespoons canned green chilies drained
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon sour cream
  • 2 teaspoons taco seasoning
  • 1 teaspoon lime juice
  • Salt and pepper to taste

Sliders

  • 4 each 8oz packages of Cameron’s Seafood Jumbo Lump Crab Cakes
  • 1 stick of butter divided
  • 16 Hawaiian-style dinner rolls split and toasted

Instructions

  1. Place corn, scallions, tomatoes, bell peppers, onion, garlic, lime juice, salt, and pepper in a large bowl. Stir to combine, cover, and refrigerate until ready to serve.
  2. Place mayonnaise, chilie, cilantro, sour cream, taco seasoning, and lime juice in a medium bowl, whisk to combine, and season to taste with salt and pepper. Cover and refrigerate until ready to serve.
  3. Portion the crab cake mix into smaller, 2oz patty-sized portions (each 8oz container will get you 4 smaller crab cakes). Working in batches, melt butter (a couple tablespoons at a time) in a large skillet. Once melted, add the mini crab cakes to the skillet (be careful not to overcrowd) and cook until both sides are nicely golden brown, about 3-4 minutes. Remove from the skillet and repeat with the remaining butter and portioned crab cake mix.
  4. Spoon and spread about 1 tablespoon of tartar sauce onto each toasted roll. Top the rolls with crab cakes and salsa and serve immediately. Try to wait until the very last minute before adding the salsa to the sliders, if assembled for long, they will get a little soggy.