Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine crab meat, red pepper, scallions, garlic, 2 Tbsp lemon juice, breadcrumbs, 1/4 cup mayo, egg, Worcestershire sauce, ground mustard, onion powder, 1 tsp salt, and cayenne pepper.
Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
For spicy mayo:
Combine 1/2 cup mayo, 1 Tbsp lemon juice, chili sauce, 1/4 tsp salt, and black pepper in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
Place sliders onto buns. Top with mayo and greens, and serve.
Recipe and Picture from www.thecomfortofcooking.com