Crab Cake Sliders

These Maryland Crab Cakes are full of flavor and easy to make!

To level up these already delicious crab cakes, we tripled up the TRUFF with a perfect combination of our TRUFF Original Mayonnaise, TRUFF Black Truffle Oil, and TRUFF Original Hot Sauce. From the crab cake mixture to the homemade tartar sauce, each step of this recipe is infused with the umami flavor of TRUFF for the most flavorful dining experience.

Instructions:

Place TRUFF Original Mayonnaise, dijon mustard, lemon juice, TRUFF Black Truffle Oil, seafood seasoning, and bread crumbs in a large bowl, whisk to combine.
Add the lump crab meat to the bowl, stir to combine the crab cake mix.
Portion the crab cake mix into 12 patties and set aside.
Melt four tablespoons of butter in a large skillet over medium heat.
Cook crab cakes in the skillet for 3-4 minutes per side or until golden brown and cooked through.
Remove from the skillet and set aside on a paper towel-lined plate.
While the crab cakes are cooking, place TRUFF Original Mayonnaise, TRUFF Original Hot Sauce, pickles, onion, and lemon juice in a medium bowl, whisk to combine the tartar sauce.
Keep sauce refrigerated until ready to use.
Melt the remaining four tablespoons of butter in the skillet over medium heat and add 1 teaspoon of TRUFF Black Truffle Oil.
Once the butter has melted, add the split rolls to the skillet and toast until golden.
To assemble, divide tartar sauce and crab cakes between the toasted rolls and top with arugula, tomatoes, and red cabbage.