Description
Mini Crab Cake Sliders are crisp, creamy, and party-perfect appetizers made with golden pan-fried crab cakes, zesty remoulade, and soft slider buns. Ideal for game day, holidays, or elegant gatherings.
Ingredients
Scale
- 8 oz lump crab meat
- 1/4 cup breadcrumbs (plus more for coating)
- 1 egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1 tbsp parsley, chopped
- 1/4 cup finely diced celery or green onion
- Salt and pepper, to taste
- 2 tbsp oil or butter (for frying)
- 6 slider buns
- Lettuce or arugula, for serving
- Optional Remoulade Sauce: 1/4 cup mayo, 1 tbsp ketchup, 1 tsp Dijon, 1 tsp relish, dash of hot sauce
Instructions
- In a bowl, gently mix crab meat, breadcrumbs, egg, mayo, Dijon, Worcestershire, Old Bay, parsley, celery, salt, and pepper.
- Form mixture into 6 small patties. Chill for 15–20 minutes to help them set.
- Lightly coat patties with extra breadcrumbs.
- Heat oil or butter in a skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden and cooked through.
- Toast slider buns if desired. Spread remoulade on each bun, add lettuce, then top with a crab cake.
- Serve immediately as warm, bite-sized sliders.
Notes
- Use lump crab for best texture, but backfin or claw meat works too.
- Chilling patties helps them hold shape while cooking.
- Make remoulade ahead and refrigerate for deeper flavor.
- Serve with lemon wedges or pickled onions for brightness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 75mg
Keywords: crab cake sliders, mini sliders, party appetizer, seafood slider, remoulade sauce, crab cakes