Crab Cake Sliders are a fun, flavorful way to enjoy the rich taste of crab cakes in bite-sized form. These mini sandwiches feature crispy, golden crab cakes nestled in soft slider buns, paired with a tangy remoulade sauce or your favorite condiments. They’re perfect for parties, gatherings, or even as a delicious dinner option. Made with fresh lump crab meat and simple seasonings, these sliders are a gourmet treat that’s easy to assemble and serve.
Ingredients:
For the crab cakes:
- 1 pound lump crab meat, picked over for shells
- ½ cup breadcrumbs (use gluten-free breadcrumbs if needed)
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon chives, chopped (optional)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying)
For the sliders:
- 8 slider buns or small rolls
- Lettuce leaves
- Tomato slices
- Pickles (optional)
For the remoulade sauce (optional):
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon capers, chopped
- 1 teaspoon hot sauce (optional, for heat)
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions:
- Prepare the crab cake mixture:
- In a large bowl, gently mix the lump crab meat with the breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, parsley, chives (if using), salt, and pepper. Be careful not to overmix, as you want to keep the crab meat in chunks.
- Shape the crab cakes:
- Using your hands, form the crab mixture into 8 small patties, about 2½ inches wide and ½ inch thick. Place them on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
- Cook the crab cakes:
- Heat the vegetable oil in a large skillet over medium heat. Once hot, gently add the crab cakes and cook for 3-4 minutes on each side, or until golden brown and crispy. Be careful when flipping to prevent them from falling apart.
- Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
- Make the remoulade sauce (optional):
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, capers, hot sauce (if using), smoked paprika, salt, and pepper. Adjust seasoning to taste.
- Assemble the sliders:
- Toast the slider buns lightly if desired. Spread a little remoulade sauce (or mayonnaise) on the bottom half of each bun. Add a lettuce leaf, a crab cake, a tomato slice, and pickles (if using). Top with the other half of the bun.
- Serve:
- Serve these delicious Crab Cake Sliders immediately, with extra remoulade sauce on the side for dipping, or alongside fries or a fresh salad.
Enjoy these flavorful and elegant Crab Cake Sliders as a party appetizer, lunch, or dinner!
