One thing we love to both order out and make at home is crab cakes. Crab cakes are one of those restaurant dishes that we often judge a restaurant by. We've had some great ones and we've had some horrible versions.
To be on the great list we need them to be full of dungeness crab, not full of filler and with good flavor and a little crunch from veggies is also helpful.
This week when Steph from Orangespoken challenged us to make Maryland Crab Cakes for our Gutsy Cooks Club assignment we were happy to indulge yet again.
We decided to change it up just a bit. First, by omitting Old Bay seasoning. Just plain don't like it.
Second, adding chopped red pepper and red onion and subbing cilantro for the parsley. When G makes them he always uses red pepper, red onion and cilantro and I love them like that.
Third, we decided we would make them into sliders with some Yum-Yum sauce and Sriracha slaw.
Having crab cake sliders were a first for us.
Overall, they were fine but to be honest the Hawaiian buns we served them on were a bit sweet and with the richness of the crab cake it was just a bit too sweet and rich together.
But we gave it a try, we'll most definitely go back to making them sans bun as we usually do.