As a Mid-Atlantic native, there are two things I do not play about: Chuck Brown and crab cakes. Our OG crab cake recipe is sincerely the best I’ve ever had, but as usual, I’ve found a way to amp up the flavor and turn it into a sandwich. Like any classic crab cake, these are blended with mayo, egg, and crushed Saltines to just barely bind them together, but what makes these extra special (and Cajun) is a blend of sautéed trinity vegetables, Cajun seasoning, and the secret ingredient: lemon pepper seasoning. After a quick pan-fry, these get stacked on a slider bun with remoulade sauce, a juicy slice of tomato, and crisp lettuce to make the most perfect bite you’ve ever had.
Serve these sliders with broccoli coleslaw or a pile of crispy double-fried French fries for a meal you’ll want to make at least once a month.
If you have any leftover crab cakes, store them in the refrigerator in an airtight container for up to 4 days.
Did you try making these? Let us know how it went in the comments!
