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Crab Cake Sliders

Fresh crab cakes on pretzel slider buns are the perfect appetizer, lite lunch or dinner. This is a fast, easy and delicious meal.
5 from 1 vote
Prep Time 35 minutes
Cook Time 7 minutes
Total Time 42 minutes
Course Starter
Cuisine General
Servings 4 Served
Calories 331 kcal

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


  • 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)


  • 1/2 Cup Mayonnaise
  • 4 Tbsp. Sweet Relish
  • 1 Tbsp. Capers
  • 1 Tbsp. Lemon juice and zest from 1/2 lemon


  • 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!


Calories: 331kcalCarbohydrates: 17gProtein: 13gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 36mgSodium: 1219mgPotassium: 171mgFiber: 1gSugar: 5gVitamin A: 394IUVitamin C: 4mgCalcium: 66mgIron: 2mg
Keyword appetizer, dinner, starter
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