You’ll Need
For the Crab Cakes
500g cooked white crab meat, drained
80g cream crackers, finely crushed
1 egg, beaten
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
2 tsp Old Bay seasoning
1 tbsp lemon juice
2 tbsp chopped parsley
For the Sliders
8 pretzel slider buns
2 tbsp mayonnaise
1 tsp hot sauce
Shredded lettuce
8 dill pickle slices
20g softened butter
Optional but dangerous
Extra Old Bay
Potato crisps
Cold American lager
Method
Fold the crab with the crackers, egg, mayonnaise, Dijon, Worcestershire sauce, Old Bay, lemon and parsley.
Shape gently into eight thick patties and chill for 30 minutes.
Preheat your air fryer to 190°C.
Spray or brush the crab cakes lightly with oil.
Air fry for 8-10 minutes, turning carefully once, until golden and piping hot.
Split and butter the pretzel buns.
Air fry the buns cut-side up for 2 minutes.
Mix the mayonnaise with the hot sauce.
Build the sliders with lettuce, crab cakes, pickles and the spicy mayonnaise.