Chorizo Crab Cake Sliders
Enjoy a unique blend of spicy chorizo and delicate crab meat, bound together with a hint of tangy mustard and creamy mayonnaise.
Ingredients
FOR CHORIZO CRAB CAKES:
- 16 oz lump crab meat
- 8 oz spicy chorizo
- 1 egg
- ½ cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh parsley chopped
- ½ cup vegetable oil for frying
- salt & pepper to taste
FOR TARTAR SLAW:
- ½ cup red cabbage shredded
- 3 tablespoon carrots shredded
- 1 tablespoon lemon juice
- 2 tablespoon sweet pickle relish
OPTIONAL EXTRAS:
- slider buns for serving
- grilled pineapple slices for serving
- shredded lettuce for topping
Instructions
- In a large bowl, stir together the crab meat, chorizo, egg, mayonnaise, parsley, and whole grain mustard until the chorizo is completely incorporated into the crab meat. Season with salt and pepper to taste.
- In a separate bowl, mix together the lemon juice, sweet pickle relish, and the same portion of mayonnaise used in the crab cakes. Add the shredded cabbage and carrots, stirring until they are fully coated. Chill until ready to serve. OPTIONAL: Grill pineapple slices on a cast-iron grill pan until grill marks appear.
- Heat a tablespoon of vegetable oil over medium-high heat in a large skillet. Form the crab mixture into 1/4 cup-sized portions, shape them into balls, and then flatten to about 1/2 inch thick. Cook the crab cakes in batches of 3-4, for 3-5 minutes per side, until they are browned and cooked through.
- Serve the cooked crab cakes on toasted slider buns, topped with grilled pineapple slices and tartar slaw. Enjoy!
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