Ingredients
The following ingredients have 8 Servings
- 2 large eggs
- 2 Tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon pepper
- 1 Tablespoon baking powder
- 1 Tablespoon lemon juice
- 1/2 cup panko bread crumbs
- 2 teaspoon Old Bay Seasoning
- 1/4 teaspoon paprika
- 2 teaspoons Worcestershire sauce
- 1 pound lump crab meat
- 1/2 cup finely chopped parsley
- 1/2 cup mayonnaise
- 1/2 teaspoon lime juice
- 1 teaspoon sriracha
- 1 Tablespoon finely chopped parsley
- 1 package King’s Hawaiian Rolls Savory
Instruction
- Combine all of the ingredients into the bowl except for the lump crab meat. Mix it well with a spoon and then add in the crab. Cover with saran wrap and place in refrigerator for 30 minutes.
- Remove crab mixture and use the cup of your hand to make crab cake sliders. Form into balls and place into a well oiled skillet on medium/high heat. Cook 3-4 minutes on each side.
- In a small bowl combine all of the ingredients for the aioli sauce. Toast the King’s Hawaiian Rolls and place one slider on each roll and then top with aioli sauce.
