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Crab Cake Sliders

We first discovered this Maryland crab cake slider recipe at Mutt’s near East New Market. Mutt’s would serve them as a dozen sliders with a full sleeve of Saltine crackers – along with a bottle of hot sauce and a roll of paper towels.

crab cake sliders

Served with a side of cucumber-tomato salad or Cole Slaw would work

It’s been our go-to crab cake recipe ever since.

Folks may want to make bigger crab cakes and broil them (go for it!), but these crispy slider-sized crab cakes are our favorite way to make them.

Crab Cake Sliders Recipe

Makes 12-16 Crab cake sliders


1 egg, beaten

2 Tbs Mayonnaise

1 tsp Prepared Mustard

1/2 tsp dry mustard (Colemans)

2 tsp Old Bay Seasoning

2 tsp dry parsley flakes

12-14 crushed Ritz crackers

One pound crab meat (lump is best, but special works fine as well)

Canola oil


In a large bowl, combine the egg, mayonnaise, both mustards, Old Bay and parsley.

Stir in the crushed Ritz crackers. (Add more crackers if mixture is too wet)

Once blended, gently fold in the crab meat.

Form into patties about 2 inches in diameter and 1/2″ thick.

Place patties on waxed or parchment paper lined baking sheet and place in freezer to flash freeze for 20-30 minutes.

In a large skillet, heat 1/4 to 1/2 inch of canola oil til it shimmers, and pan-fry crab sliders on each side until golden brown.

Drain on paper towel and serve warm with saltine crackers, cocktail or tartar sauce.

Cocktail sauce recipe:

Use our wonderful Tomatoe Ketchup w/ habanero or Jolokia Ghost or 1/2 cup Heinz Chili Sauce
1-3 Tbs prepared horseradish, to your heat level preference.

Here’s a couple of prep pics.


slider sized crab cake patties ready to fry

Flash frozen crab cakes ready to fry…

crab cake sliders pan frying

Just enough oil to reach half-way up the patty…

Viola !! and Yum


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