Ingredients
3/4 c. mayonnaise
3 tbsp. chili sauce
1 1/2 tbsp. horseradish
1 lemon
Few dashes Tabasco
kosher salt
Black pepper
1 lg. egg
1 tbsp. chives, finely chopped
1 tbsp. Cilantro, finely chopped
1 green onion, finely chopped
1 tsp. Dijon mustard
1 tsp. Old Bay seasoning
Few dashes Worcestershire sauce
1 lb. crab meat, picked of shells
1/3 Ritz Crackers, Crushed
1/4 c. canola oil
10 Slider buns
1 avocado, sliced
Lettuce or sprouts, for serving
Preparation
Step 1For the sauce: In a small bowl, stir together ½ cup mayo, chili sauce, horseradish, a squeeze of lemon, and a few dashes Tabasco. Season with salt and pepper.Step 2In a large bowl, mix together remaining ¼ cup mayo with egg, chives, cilantro, green onion, mustard, Old Bay, Worcestershire sauce, and a squeeze of lemon. Season generously with salt and pepper.Step 3Add crab and Ritz and mix until combined.Step 4Form crab mixture into 10 small patties and transfer to a parchment-lined baking sheet. Refrigerate patties for 45 minutes to let firm up.Step 5Heat canola oil in a large skillet over medium-low heat. In batches, fry crab cakes until golden brown, 3 to 4 minutes per side.Step 66. Toast buns and spread spicy mayo on bun bottoms. Build sliders by topping with avocado, patty, and lettuce or sprouts.
