# Components:
→ Crab Cakes
01 - 1 pound lump crab meat, thoroughly checked for shells
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 2 tablespoons Dijon mustard
06 - 2 tablespoons fresh lemon juice
07 - 1 tablespoon Worcestershire sauce
08 - 1 teaspoon Old Bay seasoning
09 - 1/4 cup finely diced celery
10 - 2 tablespoons finely chopped fresh parsley
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons vegetable oil for frying
→ Old Bay Chaos Sauce
13 - 1/2 cup mayonnaise
14 - 2 tablespoons Greek yogurt
15 - 1 1/2 teaspoons Old Bay seasoning
16 - 1 tablespoon hot sauce (such as Sriracha or Frank's RedHot)
17 - 1 tablespoon fresh lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon honey
→ To Serve
20 - 8 slider buns, toasted
21 - 8 small leaves butter lettuce
22 - 8 thin tomato slices
23 - Lemon wedges for serving
# Directions:
01 - In a small bowl, thoroughly whisk mayonnaise, Greek yogurt, Old Bay seasoning, hot sauce, lemon juice, Dijon mustard, and honey until smooth. Cover and refrigerate until assembly.
02 - In a large mixing bowl, gently fold together the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, celery, parsley, salt, and black pepper, taking care not to break up the crab pieces.
03 - With damp hands, form the crab mixture into 8 uniform patties, approximately 2 inches in diameter. Arrange patties on a plate and refrigerate for at least 15 minutes to allow them to firm up.
04 - Heat vegetable oil in a large nonstick skillet over medium heat. Cook crab cakes for 3 to 4 minutes per side until golden brown and cooked through. Transfer cooked cakes to a paper towel-lined plate.
05 - On the base of each toasted slider bun, layer a butter lettuce leaf and a tomato slice. Place a hot crab cake on top, add a generous dollop of Old Bay Chaos Sauce, and secure with the top bun. Serve immediately with lemon wedges.
