This is one tasty crab cake slider! There isn’t a lot of bread in my crab cakes, just crab, some crunchy veggies and lots of flavor. I’ve written this recipe so you can make four slider sized crab cakes or two burger sized crab cakes… you decide. I really like the new Hawaiian brand of pretzel buns and I used their burger buns here. Lots of the great flavor we all love in their sweet Hawaiian rolls, but with the “pretzel twist” and a slightly larger size.
My homemade tarter sauce has all the regular ingredients (mayonnaise, sweet relish and lemon juice), and some capers for fun! Mix all the ingredients in a small bowl and serve on the side. I serve them with a side of my healthy coleslaw, a lemon wedge and top them with lettuce and sliced tomatoes. Really tasty. This will be great in the summer at my pool side parties. Add a pitcher of my Cucumber & Lime Aqua Fresca or Arnold Palmer for the perfect party.
To make the crab cakes, mix the crab meat, panko, celery, bell pepper, beaten egg, green onion and all the seasonings in a large bowl. Divide the mixture into four portions if making slider size cakes or into two portions if making a burger size crab cake.
Place the remaining panko on a plate, add salt and pepper and stir. Coat each crab cake in this panko mix. Press gently to adhere the panko to the crab cakes on all sides. Place on a larger platter. When you have coated all the crab cakes, put the platter in the refrigerator for 20 minutes to set up.
Meanwhile, toast the buns under the broiler.
Heat the olive oil in a large skillet. Add the crab cakes and cook for about 3 minutes on each side until golden brown and cooked through. Place on a paper towel lined plate to remove excess oil. Immediately sprinkle with salt.
Serve your crab cake sliders on the toasted buns and top with the tarter sauce, lettuce and tomato. Serve the coleslaw on the side with extra sauce. Enjoy.
If you like this recipe and enjoy crab, be sure to check out my Cheese Crab Toasts.
Other crab favorites include my Crabby Mini Cornbread Muffins, Crab & Shrimp Stuffed Mushrooms, and my King Crab Legs Scampi Style.
Crab Cake Sliders
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 Oz. Crab meat
- 1 Cup Panko breadcrumbs
- 1 Egg, beaten
- 1 Small Celery Stalk, finely chopped
- 2 Tbsp. Red bell pepper, finely chopped
- 1 Green onion, finely chopped
- 1/8 Tsp. Cayenne
- 1/8 Tsp. Onion powder
- 1/8 Tsp. Garlic powder
- 1/8 Tsp. Paprika
- 1/4 Tsp. Kosher Salt
- 1/4 Tsp. Old Bay seasoning
- Kosher salt and freshly ground black pepper to tadte
- 2 Tbsp. Olive oil
- 1 Lemon, 1/2 cut into wedges; 1/2 zest and juice of
- 2 – 4 Pretzel slider or burger sized rolls
- Iceberg Lettuce (optional)
- Sliced tomatoes (optional)
- Healthy Coleslaw (optional)
SAUCE
- 1/2 Cup Mayonnaise
- 4 Tbsp. Sweet Relish
- 1 Tbsp. Capers
- 1 Tbsp. Lemon juice and zest from 1/2 lemon
Instructions
- Make sauce in a small bowl by mixing all the ingredients. Keep in refrigerator until ready to serve.
- In a large bowl, mix the crab meat, 1/4 cup of panko, the chopped celery, red bell pepper, beaten egg and green onion and all the seasonings. Divide the mixture into four portions if making slider size cakes and into half if making a burger sized crab cake.
- Place the remaining 3/4 cup of panko on a plate. Sprinkle with salt and freshly ground black pepper… stir. Place the crab cakes on the plate with panko and press the panko into the patties on all sides. Do that to all the patties putting them on a large plate. Once done, chill all the crab cakes in the fridge for at least 20 minutes.
- Meanwhile, toast your buns under the broiler and put to the side.
- Heat the olive oil in a large skillet over a medium-high heat. Once hot, add the crab cakes and cook on first side until golden brown – about 3-4 minutes. Carefully flip them over and cook for another 2-3 minutes until brown and cooked through. Place on a paper towel lined plate to remove excess oil. Immediately sprinkle with salt.
- To serve, place the crab cake on the bottom of the roll. Top with a tablespoon or two of the sauce. Top with sliced tomatoes (sprinkle with salt and some black pepper) and the lettuce and top of bun. Serve with a side of my Healthy Coleslaw for the perfect lunch or light dinner. Enjoy!
