Ingredients
2 tbsp. butter
1 leek
1 stalk celery
1 small yellow onion
1 lb. lump crabmeat (preferably Dungeness)
1/2 c. mayonnaise
1/2 c. flat-leaf parsley
tsp. cayenne pepper
1 1/2 tsp. kosher salt
1/4 tsp. Black pepper
2 1/2 c. bread crumbs
1/2 c. all-purpose flour
3 eggs
1/2 c. canola oil
1/2 c. mayonnaise
1 1/2 tbsp. lemon juice (from about 1/4 lemon)
1 tbsp. chili sauce (such as Sriracha)
1/4 tsp. kosher salt
tsp. Freshly ground black pepper
2 tbsp. butter
12 slider rolls or soft dinner rolls
3 c. shredded iceberg lettuce (from about 1/2 head)
Preparation
Step 1To make crab cakes: Heat butter in a large skillet over medium heat. Add leek, celery, and onion, and cook, stirring often, until soft and golden, about 10 minutes; set aside to cool.Step 2In a large bowl, gently fold together crab, mayonnaise, parsley, cayenne, salt, pepper, and onion mixture. Add 1 cup bread crumbs and stir just until combined. Shape crab mixture into 12 (3-inch) patties, using about 1/3 cup of the mixture for each. Transfer to a sheet tray.Step 3Put flour, eggs, and remaining 1 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with 1 patty at a time, dredge in flour, then egg, then bread crumbs, shaking off excess each time. Dredge once more in egg, then bread crumbs.Step 4Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 6 patties in skillet and cook, flipping once, until deep golden brown and hot throughout, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Repeat with remaining patties.Step 5To make spicy mayo: In a small bowl, stir together all ingredients until combined.Step 6Meanwhile, working in 2 batches, melt 1 tablespoon butter in a large skillet over medium-high heat. Brown cut sides of 6 rolls until toasted and golden, 1 to 2 minutes; transfer to a plate and repeat with remaining butter and rolls.Step 7Spread a bit of spicy mayo, to taste, on each bun, then top with lettuce and crab cakes. Serve immediately.
