crab cake sliders.

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I have an absolute obsession with all things crab! There’s something decadent about the sweet, delicate flavor of fresh crab meat that transforms any dish into something spectacular. From my popular crab & shrimp stuffed mushrooms to my over-the-top King Crab legs scampi style, I find myself incorporating this ocean treasure into countless recipes throughout the year. Today, I’m sharing one of my most requested dishes: crab cake sliders that are absolutely loaded with flavor and incredibly versatile. These golden, crispy crab cake bites make fantastic appetizers for entertaining, but they’re equally satisfying as a lunch or dinner when paired with delicious sides like my spicy pineapple and basil coleslaw. Don’t let the long list of spices intimidate you – this is actually an easy recipe that’s very simple to whip up! Whether you’re looking for a quick weeknight meal or an impressive party dish, these sliders deliver every single time!

Table of Contents

ingredients for crab cake sliders.

Ingredients for Crab Cake Sliders

For the Crab Cakes:

  • Crab meat (lump or claw) – The star of the show! Lump crab meat provides the best texture and flavor, but claw meat is budget-friendly and still delivers delicious results
  • Panko breadcrumbs – Creates that perfect crispy exterior we all crave
  • Egg – Acts as a binding agent to hold everything together beautifully
  • Celery Stalk – Adds a subtle crunch and fresh flavor
  • Red bell pepper – Brings sweetness and vibrant color to each bite
  • Green onion – Provides a mild onion flavor without overwhelming the delicate crab
  • A mix of spices including:
    • Cayenne – For just a hint of heat
    • Onion powder – Enhances the savory depth
    • Garlic powder – Adds aromatic complexity
    • Paprika – Contributes to beautiful color and mild pepper flavor
    • Kosher Salt – Essential for bringing out all flavors
    • Black pepper – Adds gentle spice
    • Old Bay seasoning – The classic seafood seasoning that’s absolutely essential
  • Olive oil – For achieving that perfect golden-brown crust
  • Lemon – Fresh citrus brightens the entire dish
  • Hawaiian rolls or slider sized buns – The perfect pillowy base for your crab cakes

Optional Toppings:

  • Iceberg Lettuce – Adds fresh crunch
  • Sliced tomatoes – Perfect summer addition
  • Pickles – sweet or dill
  • Coleslaw – vinegar or mayo based
  • Onion – a thin slice would add tons of flavor

For the Classic Tartar Sauce:

  • Mayonnaise – Creamy base for the sauce
  • Sweet Relish – Adds tangy sweetness
  • Capers – Briny pop of flavor
  • Lemon – Fresh citrus to brighten everything up
homemade tartar sauce.

Ingredient Substitutions & Variations

One of the things I love most about this crab cake recipe is its flexibility! Here are some fantastic substitutions to make this dish work for everyone:

Bun Alternatives: Hawaiian pretzel buns add a delightful twist with their slightly salty exterior, while gluten free buns make this recipe accessible for those with dietary restrictions. For a low-carb option, skip the buns entirely and serve these as lettuce cup crab cakes – they’re absolutely delicious this way!

Protein Swaps: While nothing quite compares to real crab meat, imitation crab meat works well for budget-friendly versions. You could also create salmon cake sliders using fresh salmon – see my old fashioned salmon patties recipe for inspiration – or substitute with shrimp or lobster meat (though they wouldn’t technically be crab cakes anymore!). For a vegetarian twist, try my mushroom “crab” cakes with homemade tartar sauce recipe – mushrooms provide a surprisingly similar texture.

How to Make Classic Tartar Sauce

Making homemade crab cake sauce is incredibly simple and so much better than store-bought versions! In a small bowl, combine all the sauce ingredients – mayonnaise, sweet relish, capers, and fresh lemon juice. Mix everything together until well combined, then taste and adjust seasoning as needed. Keep your simple, homemade crab cake remoulade sauce refrigerated until ready to serve. This sauce can be made up to 2 days ahead, making it perfect for meal prep!

homemade tartar sauce.

Alternative Sauce Options

While classic tartar sauce is traditional, consider these delicious alternatives:

  • Make a Crab cake dipping sauce by adding sriracha to mayo for heat lovers
  • Lemon aioli for a garlicky twist
  • Avocado crema for a fresh, creamy option
  • Spicy remoulade with cayenne and hot sauce

How to Make Crab Cake Sliders

Step-by-Step Instructions:

Prepare the mixture: In a large bowl, gently mix the crab meat with 1/4 cup of panko breadcrumbs, finely chopped celery, diced red bell pepper, beaten egg, sliced green onions, and all your seasonings. Be careful not to overmix – you want to maintain those beautiful chunks of crab meat that make each bite special.

crab cake mixture in bowl.

Form the patties: Divide the mixture into slider-sized crab cake bites.  I get about 9 – 10 sliders out of this mix.  Alternatively, make two larger portions if you prefer burger-sized cakes. Gently shape each portion into a patty, being careful not to compress too tightly BUT tight enough that it holds together.  Place on a baking sheet lined with parchment paper and freeze for about an hour.

crab cakes formed on a baking sheet.

PRO TIPS: 

  • Use cookie cutter or ring molds in the right size (about two inches) so every cake is the same size. You can also use a 1/4 cup measuring cup which I find to be the perfect size or a small ice-cream scoop which is my favorite since it is easier to remove scoop of crab meat and then mold in my hands or gently press down with the back of the scoop.
  • I find that freezing the cakes first, before breading them, helps hold the cakes together.  These are not your over processed store-bought crab cakes that have more breading than crab.  These have very little binder and are mostly crab so they are fragile an can fall apart easily.  That’s great when eating, but not when frying, so freezing them first makes it easier to bread them and then fry them.  
  • When I flip the crab cakes in the oil (gently, please), I press down slightly so I get a flat patty which makes the perfect slider or mini crab cake.

Bread the cakes: Add a beated egg to a shallow bowl. Place the remaining 3/4 cup of panko on a plate and season it with salt and freshly ground black pepper. Dip each frozen crab cake in the egg then press each frozen crab cake slider into the seasoned panko, coating all sides evenly. This creates that irresistible golden crust we’re after!

breaded crab cakes on baking sheet.

Chill for success: Place all breaded crab cakes on a large plate and put back in the freezer for at least 20 minutes. This crucial step helps them hold together during cooking.

MAKE AHEAD NOTES:

At this point, you can put them in zip lock baggies and keep in the freezer for a couple of months making these a great thing to have on hand for guests and entertaining.  I’ll make a batch of these long before holiday parties so all I have to do is fry or bake them before guests arrive.

chilled breaded crab cakes.

Toast the buns: While the crab cakes chill, toast your Hawaiian rolls or slider buns under the broiler until lightly golden. Set aside.

toasted slider buns.

Cook to perfection: Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add your crab cakes. Cook on the first side until golden brown – about 3-4 minutes. Flip carefully and cook for another 2-3 minutes until beautifully browned and cooked through.  When I flip them, I gently press on them to flatten into a patty.  Remember, these are small and we are only cooking the egg, so they don’t take too long.

frying crab cakes.
frying golden brown crab cakes.

Final touches: Transfer to a paper towel-lined plate to remove excess oil, then immediately sprinkle with a pinch of salt while they’re still hot.

Assemble your sliders: Place each crab cake on the bottom bun, top with a generous tablespoon of your homemade sauce, add sliced tomatoes (seasoned with salt and pepper), crisp lettuce, and crown with the top bun.

crab cake sliders.

Alternative Ways to Cook Crab Cakes

While the skillet method above creates perfectly golden crab cake sliders, there are several other cooking methods that work beautifully:

Baking Method:

  • Preheat oven to 425°F (220°C)
  • Place formed and chilled crab cakes on a parchment-lined baking sheet
  • Brush tops lightly with olive oil or melted butter or spray with cooking spray
  • Bake for 12-15 minutes, flipping once halfway through
  • Look for golden brown color and internal temperature of 145°F

PRO TIP ON BAKING CRAB CAKES:

Place a baking sheet in the oven and preheat with the oven so that the baking sheet is screaming hot.  Right before you are ready to bake the crab cakes, spray the baking sheet with cooking spray and add the crab cakes.  Spray the cakes too.  This allows the pan to get a head start on baking up the crab cakes so you get a really crispy bottom.  And the cooking spray on top, helps get the cakes golden brown and crispy on top too.

Air Fryer Method:

  • Preheat air fryer to 375°F (190°C)
  • Lightly spray basket with cooking spray
  • Cook crab cake in air fryer for 8-10 minutes, flipping halfway through
  • No oil needed – the air fryer creates a perfectly crispy exterior
  • This method is ideal for a healthier version with less added fat

Both alternative methods produce delicious results and can be great options depending on your equipment and dietary preferences!

How to Serve Crab Cake Sliders

These versatile crab cake sliders can be served in numerous appealing ways! For elegant presentation at parties, secure each slider with a decorative tall toothpick – this makes them easy to grab and prevents sliding. For guests avoiding carbs, serve the crab cakes without rolls alongside a variety of dipping sauces.  You can also serve these with crab cake dinner sides like roasted vegetables, quinoa salad, or my signature healthy coleslaw for a full meal.

Create a slider bar for entertaining by offering various toppings: different lettuce varieties, sliced avocado, pickled red onions, or multiple sauce options. This interactive approach lets guests customize their perfect bite!

Holiday Entertaining with Crab Cake Sliders

These sliders are absolutely perfect for holiday entertaining throughout the year! During summer gatherings and Fourth of July celebrations, they’re ideal for backyard barbecues and poolside parties. The red bell peppers add patriotic color, and they’re much easier to eat than messy barbecue fare.

For New Year’s Eve parties, serve them as elegant appetizers alongside champagne, prosecco or cremant – the combination is simply divine! During Easter and spring celebrations, pair them with fresh seasonal sides like roasted asparagus or spring greens. Christmas and winter holiday parties benefit from their warm, comforting appeal, especially when served with spicy pineapple and basil coleslaw for festive flair.

For a more elegant presentation, I just serve them as mini crab cakes (minus the buns) on a tray with a side of the tartar sauce.  Presto, you have a holiday appetizer.

mini crab cakes.

The make-ahead friendly nature of these sliders makes them perfect for any entertaining scenario where you want to spend more time with guests and less time in the kitchen.

Storing Leftover Crab Cake Sliders

Proper storage ensures you can enjoy these delicious sliders beyond the initial meal! Store leftover cooked crab cakes in an airtight container in the refrigerator for up to 3 days. For best results, store the crab cakes separately from the buns and toppings to prevent sogginess.

To reheat, place crab cakes on a baking sheet and warm in a 350°F oven for 8-10 minutes, or use your air fryer at 350°F for 3-4 minutes. This method helps restore their crispy exterior.

Uncooked, formed crab cake patties can be frozen for up to 2 months. Place them on a parchment-lined baking sheet, freeze until solid, then transfer to freezer bags. Cook directly from frozen, adding 2-3 extra minutes to the cooking time.

Frequently Asked Questions

Absolutely! Crab cake in the air fryer works beautifully. Cook at 375°F for 8-10 minutes, flipping halfway through. This method creates an incredibly crispy exterior with less oil.
Lump crab meat provides the best texture and flavor, but claw meat works well too and is more budget-friendly. Avoid imitation crab if possible, as real crab meat makes a significant difference in taste.
The key is not overmixing the ingredients and chilling the formed patties for at least 20 minutes before cooking. The egg and panko breadcrumbs act as binders, so don’t skip these ingredients.

Yes! This gluten free crab cake recipe works perfectly by substituting gluten-free panko breadcrumbs and using gluten-free buns or serving without buns entirely.

Classic crab cake dinner sides include coleslaw, roasted vegetables, sweet potato fries, corn salad, or a simple green salad. My healthy coleslaw is particularly delicious with these sliders.

You can form the patties up to 24 hours ahead and keep them refrigerated. The tartar sauce can be made 2-3 days in advance. Cook the crab cakes just before serving for the best texture

Crab cake sliders are simply smaller versions of traditional crab cakes, served on slider-sized buns. They’re perfect for appetizers or when you want smaller portions.

Each slider contains approximately 280-320 calories, depending on the size of your bun and amount of sauce used.

Yes! Freeze uncooked patties for up to 2 months, or cooked crab cakes for up to 1 month. Thaw overnight in the refrigerator before reheating.

Cook crab cakes until they reach an internal temperature of 145°F and are golden brown on both sides.

Nutrition Information

Per Slider (without bun):

  • Calories: 185
  • Protein: 18g
  • Carbohydrates: 8g
  • Fat: 9g
  • Sodium: 420mg
  • Cholesterol: 85mg

Health Benefits: Crab is packed with protein, which is important for building and maintaining muscle. Crab also contains high levels of omega-3 fatty acids, vitamin B12, and selenium. These nutrients play vital roles in improving general health while helping prevent a variety of chronic conditions. These sliders provide high-quality protein while being relatively low in calories when served without the bun.

holiday crab cake sliders.

Tips for Perfect Crab Cake Sliders

Pro Tips:

  1. Don’t Overmix: Gently fold ingredients together to keep crab meat chunky and maintain texture. You don’t want tuna salad here…you want to see and taste the chunks of crab.
  2. Temperature Matters: Use a thermometer to ensure oil reaches 350-375°F before cooking for optimal browning.
  3. Size Consistency: Use a measuring cup to portion out equal-sized patties for even cooking and/or use ring molds for even cakes every time.  I find a 1/4 cup measuring cup to be the perfect size to fit on Hawaiian slider buns.
  4. The Chill Factor: Never skip the refrigeration step – it’s crucial for structural integrity and helps the cakes setup and hold together when frying.
  5. Fresh Ingredients: Always use fresh lemon juice and quality crab meat for the best flavor.
  6. Seasoning Balance: Taste your mixture before forming patties and adjust seasoning as needed.
  7. Gentle Handling: Handle the mixture as little as possible to prevent tough, dense crab cakes.  Gently flip the cakes when frying to prevent them from all apart.
  8. Oil Quality: Use neutral oils with high smoke points like vegetable or canola oil for frying.

Let’s Connect!

I’d love to hear about your experience making these crab cake sliders recipe! Please leave a review and comment below – your feedback helps other home cooks and means the world to me. Did you try any of the substitutions? What sides did you pair with them? Share your photos and tag me on social media!

If you enjoyed this recipe, you’ll absolutely love these other crab creations from my kitchen:

Happy cooking, and I can’t wait to see your delicious creations!

crab cake sliders.

Crab Cake Sliders

Fresh crab cakes on slider buns are the perfect appetizer, lite lunch or dinner. This is a fast, easy and delicious starter, snack or meal.
5 from 2 votes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 1 hour 37 minutes
Course Starter
Cuisine General
Servings 9 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 8 Oz. Crab meat
  • 1 Cup Panko breadcrumbs
  • 12 Eggs, beaten and divided
  • 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
  • 1/8 Tsp. Cracked or ground black pepper
  • 1/4 Tsp. Old Bay seasoning
  • 2 Tbsp. Olive oil
  • 1 Lemon, 1/2 cut into wedges; 1/2 zest and juice of
  • 9-10 slider buns
  • 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, one beaten egg and green onion and all the seasonings.   Scoop the mixture into 9-10 slider sized portions and create tight patties using your hands. Place on a baking sheet lined with parchment paper and freeze for about an hour.
  • Place the second beaten egg in a shallow bowl. Place the remaining 3/4 cup of panko on a plate.  Sprinkle with salt and freshly ground black pepper… stir.  Dip a frozen crab cake in the egg mixture and let excess drip off. Place the frozen 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 the same baking sheet. Once done, freeze the crab cakes again for at least 20 minutes to set.
  • 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. Gently press down if they are puffed up so you get a flat, even crab cake. 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!
Keyword appetizer, dinner, starter
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