Mini Crab Cake Sliders with Spicy Remoulade for Parties

Ingredient Spotlight

Jumbo lump crab meat

Large, intact white meat pieces taken from the muscle sections of blue or other hard-shell crabs (often from the Chesapeake region); prized for a sweet, briny, very delicate flavor and firm, flaky texture. It’s a specialty seafood item sold fresh at fishmongers, in refrigerated pasteurized tubs, or canned in higher-end grocery stores. If unavailable, substitute with regular lump or backfin crab (slightly smaller pieces), claw meat (more flavorful and darker), or in a pinch use chopped cooked shrimp or firm white fish for texture.

Ingredient Spotlight

Panko breadcrumbs

Japanese-style breadcrumbs made from crustless white bread processed into large, airy flakes that fry or bake up much lighter and crispier than standard breadcrumbs. They’re neutral in flavor and common in Asian and mainstream supermarkets but may be unfamiliar to cooks who only use fine-style breadcrumbs. Good substitutes are coarsely processed day-old crustless white bread or crushed cornflakes/rice crackers for extra crunch; regular breadcrumbs work but yield a denser crust.

Ingredient Spotlight

Old Bay seasoning

A classic American spice blend originating in Maryland and closely associated with Chesapeake Bay seafood; it combines celery salt with paprika, black pepper, mustard, cayenne, and warming spices. The flavor is savory, slightly peppery and aromatic—designed to complement shellfish, crabs, and shrimp. It’s widely available in the spice aisle; if you don’t have it, use Creole seasoning or make a quick mix of celery salt + paprika + black pepper + a pinch of cayenne and dry mustard as a substitute.