12 Incredible Crab Cake Sliders for Any Occasion
Welcome to the ultimate collection of crab cake slider recipes that are sure to impress your guests at any gathering. From the traditional Maryland style to bold, spicy variations, these sliders offer a gourmet seafood experience in a convenient, bite-sized format. Each recipe focuses on using high-quality lump crab meat and perfectly balanced seasonings to ensure a savory and satisfying result every time.
Classic Maryland Crab Sliders
The quintessential Chesapeake Bay experience, these sliders feature jumbo lump crab meat with minimal filler, seasoned with iconic Old Bay and served on soft brioche buns.
Ingredients
- •1 pound jumbo lump crab meat
- •1/2 cup mayonnaise
- •1 large egg beaten
- •1 tablespoon Dijon mustard
- •1 tablespoon Old Bay seasoning
- •1/2 cup crushed saltine crackers
- •12 mini brioche buns
- •2 tablespoons melted butter
Method
- 1
1. In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, and Old Bay seasoning until the mixture is smooth and well combined.
- 2
2. Gently fold in the jumbo lump crab meat and the crushed saltine crackers, using a rubber spatula to ensure the crab stays in large chunks for the best texture.
- 3
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up for easier handling.
- 4
4. Form the chilled mixture into 12 equal-sized patties, approximately 2 inches in diameter, and place them on a tray lined with parchment paper.
- 5
5. Heat a large non-stick skillet over medium-high heat with a tablespoon of oil; cook the patties for about 3 to 4 minutes per side until they are golden brown and heated through.
- 6
6. Lightly brush the inside of the brioche buns with melted butter and toast them under a broiler or in a pan until warm and slightly crispy before assembling the sliders.
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Spicy Cajun Crab Sliders
Bring the heat of the bayou to your kitchen with these zesty crab cakes infused with Cajun spices and topped with a cool remoulade.
Ingredients
- •1 pound lump crab meat
- •1/4 cup finely diced celery
- •1/4 cup finely diced green bell pepper
- •2 tablespoons Cajun seasoning
- •1/2 cup panko breadcrumbs
- •1/4 cup mayonnaise
- •1 teaspoon hot sauce
- •12 slider buns
Method
- 1
1. Start by sautéing the finely diced celery and green bell peppers in a small pan with a teaspoon of oil until they are soft and translucent, then let them cool completely.
- 2
2. In a medium bowl, combine the cooled vegetables with the mayonnaise, Cajun seasoning, hot sauce, and panko breadcrumbs, stirring until everything is evenly distributed.
- 3
3. Carefully fold the lump crab meat into the spice mixture, ensuring that you do not over-mix or break up the delicate pieces of crab.
- 4
4. Shape the mixture into 12 round cakes and place them on a baking sheet to rest in the refrigerator for 20 minutes to help them hold their shape during cooking.
- 5
5. Sear the cakes in a hot oiled skillet for 4 minutes on each side until a deep reddish-brown crust forms and the interior is steaming hot.
- 6
6. Serve each spicy crab cake on a slider bun with an extra dollop of hot sauce or a slice of spicy pickle for added crunch and heat.
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Lemon Garlic Herb Sliders
A refreshing and light take on the crab cake, featuring fresh parsley, chives, and a bright burst of lemon zest to highlight the sweetness of the crab.
Ingredients
- •1 pound lump crab meat
- •2 tablespoons fresh parsley chopped
- •1 tablespoon fresh chives minced
- •1 tablespoon lemon zest
- •2 cloves garlic minced
- •1/2 cup panko breadcrumbs
- •1/4 cup Greek yogurt
- •12 slider rolls
Method
- 1
1. In a small bowl, mix together the Greek yogurt, minced garlic, lemon zest, chopped parsley, and minced chives to create a fragrant and creamy binder.
- 2
2. Place the lump crab meat in a larger bowl and sprinkle the panko breadcrumbs over the top before pouring the herb and yogurt mixture over the dry ingredients.
- 3
3. Use clean hands or a large spoon to gently combine the ingredients until just moistened, taking care to keep the crab meat as intact as possible.
- 4
4. Divide the mixture into 12 portions and shape them into thick disks, then chill them in the fridge for 15 minutes to set the structure.
- 5
5. Melt a tablespoon of butter in a skillet over medium heat and pan-fry the sliders until they are lightly browned on both sides, which should take about 3 minutes per side.
- 6
6. Assemble the sliders on fresh rolls and garnish with an extra squeeze of fresh lemon juice and a sprig of parsley for a beautiful presentation.
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Sriracha Lime Crab Sliders
These sliders offer a modern twist with a spicy kick of Sriracha balanced by the acidity of fresh lime juice and cilantro.
Ingredients
- •1 pound lump crab meat
- •2 tablespoons Sriracha sauce
- •1 tablespoon lime juice
- •1/4 cup chopped cilantro
- •1/2 cup panko breadcrumbs
- •1 egg beaten
- •12 sesame seed slider buns
Method
- 1
1. Combine the Sriracha sauce, fresh lime juice, beaten egg, and chopped cilantro in a mixing bowl, whisking until the color is uniform and the ingredients are well mixed.
- 2
2. Stir in the panko breadcrumbs and let them sit for a minute to absorb some of the liquid before adding the lump crab meat to the bowl.
- 3
3. Fold the crab meat in gently, ensuring every piece is coated in the spicy lime mixture without mashing the meat into a paste.
- 4
4. Form 12 small patties and place them on a plate; refrigerate for at least 20 minutes to ensure they stay together when they hit the hot pan.
- 5
5. Heat a thin layer of oil in a large skillet and fry the patties until the edges are crispy and the center is hot, approximately 4 minutes per side.
- 6
6. Place the finished crab cakes on toasted sesame seed buns and top with a thin slice of radish or cucumber for a cooling contrast.
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Garlic Butter Panko Sliders
For those who love a rich flavor, these sliders are packed with roasted garlic and coated in extra panko for a superior crunch.
Ingredients
- •1 pound crab meat
- •4 cloves roasted garlic mashed
- •1/4 cup melted butter
- •1 cup panko breadcrumbs divided
- •1 egg
- •1 tablespoon Worcestershire sauce
- •12 slider buns
Method
- 1
1. In a bowl, mix the mashed roasted garlic with the melted butter, beaten egg, and Worcestershire sauce until the mixture is thick and aromatic.
- 2
2. Add half of the panko breadcrumbs and the crab meat to the wet ingredients, folding them in carefully to maintain the texture of the seafood.
- 3
3. Form the mixture into 12 small cakes, then dredge each cake in the remaining half cup of panko breadcrumbs to create a thick outer coating.
- 4
4. Heat a skillet with a generous amount of butter and oil over medium heat; fry the cakes until the panko is deep golden brown and exceptionally crunchy.
- 5
5. Drain the cooked cakes on a paper towel for a few seconds to remove any excess grease before placing them on the slider buns.
- 6
6. Serve these decadent sliders immediately while the exterior is at its maximum crispiness, perhaps with a side of garlic aioli.
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Mango Salsa Crab Sliders
A tropical delight that pairs the savory taste of crab with a sweet and tangy mango salsa topping for a perfect summer bite.
Ingredients
- •1 pound lump crab meat
- •1/2 cup finely diced mango
- •1/4 cup red onion diced
- •1 tablespoon jalapeño minced
- •1/2 cup breadcrumbs
- •1/4 cup mayo
- •12 sweet Hawaiian rolls
Method
- 1
1. To make the salsa, combine the diced mango, red onion, and minced jalapeño in a small bowl with a splash of lime juice and set it aside in the fridge.
- 2
2. In a separate large bowl, mix the mayonnaise and breadcrumbs together until a thick paste forms, then gently stir in the lump crab meat.
- 3
3. Shape the crab mixture into 12 small sliders and sear them in a lightly greased pan over medium heat for 4 minutes per side until fully cooked.
- 4
4. Slice the sweet Hawaiian rolls in half and lightly toast them to provide a sturdy base for the juicy mango topping.
- 5
5. Place one crab cake on each bottom roll and top with a generous spoonful of the prepared mango salsa.
- 6
6. Close the sliders with the top buns and serve immediately to enjoy the contrast between the warm crab and the cold, sweet fruit salsa.
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Smoky Paprika Crab Sliders
Infused with smoked paprika and roasted red peppers, these sliders offer a deep, earthy flavor profile that is uniquely satisfying.
Ingredients
- •1 pound crab meat
- •2 teaspoons smoked paprika
- •1/4 cup roasted red peppers diced
- •1/2 cup cracker crumbs
- •1/4 cup sour cream
- •1 egg
- •12 slider buns
Method
- 1
1. In a mixing bowl, combine the sour cream, beaten egg, smoked paprika, and finely diced roasted red peppers, stirring until the mixture is a vibrant orange hue.
- 2
2. Add the cracker crumbs and the crab meat to the bowl, using a folding motion to incorporate the ingredients without breaking the crab lumps.
- 3
3. Form the mixture into 12 patties and let them chill in the refrigerator for at least 30 minutes to ensure they are firm enough for frying.
- 4
4. Cook the patties in a preheated skillet with a little oil over medium heat, allowing them to develop a dark, smoky crust for about 4 to 5 minutes per side.
- 5
5. Prepare the slider buns by lightly toasting them, then place a smoky crab cake on each bun.
- 6
6. Add a slice of smoked provolone or a dollop of chipotle mayo to enhance the smoky theme of these delicious sliders.
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Avocado Lime Cream Sliders
Creamy avocado is folded into the crab mixture and used as a topping, providing a rich, buttery texture that complements the seafood perfectly.
Ingredients
- •1 pound lump crab meat
- •1 ripe avocado mashed
- •1 tablespoon lime juice
- •1/4 cup cilantro chopped
- •1/2 cup panko breadcrumbs
- •12 brioche slider buns
Method
- 1
1. Mash the ripe avocado in a medium bowl until smooth, then stir in the lime juice and chopped cilantro to prevent browning and add flavor.
- 2
2. Reserve half of the avocado mixture for topping, and use the other half as the binding agent for the crab cakes by mixing it with the crab meat and panko.
- 3
3. Gently form the green-tinted crab mixture into 12 small slider patties, handling them carefully as the avocado makes the mixture very soft.
- 4
4. Heat a non-stick pan over medium heat and cook the patties for 3 to 4 minutes per side until they are golden and the interior is hot.
- 5
5. Place the cooked crab cakes onto the bottom halves of the brioche buns and top with a smear of the reserved avocado lime cream.
- 6
6. Add a thin slice of tomato or some sprouts for extra freshness and crunch before serving these creamy seafood delights.
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Jalapeño Popper Crab Sliders
Inspired by the popular appetizer, these sliders feature cream cheese, cheddar, and spicy jalapeños for a gooey, spicy center.
Ingredients
- •1 pound crab meat
- •1/4 cup cream cheese softened
- •1/2 cup shredded cheddar cheese
- •2 jalapeños seeded and minced
- •1/2 cup panko breadcrumbs
- •12 slider buns
Method
- 1
1. In a mixing bowl, blend the softened cream cheese with the shredded cheddar and minced jalapeños until the mixture is completely uniform.
- 2
2. Fold in the crab meat and half of the panko breadcrumbs, ensuring the cheese and jalapeños are distributed throughout the seafood.
- 3
3. Shape the mixture into 12 small balls, then flatten them into thick patties and coat the outside with the remaining panko breadcrumbs for crunch.
- 4
4. Fry the sliders in a pan with a little oil over medium heat for 5 minutes per side, or until the cheese inside is melted and the outside is crispy.
- 5
5. While the cakes are cooking, toast your slider buns until they are warm and ready for assembly.
- 6
6. Serve each slider with a slice of fresh jalapeño on top for an extra kick of heat and a beautiful garnish.
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Old Bay Aioli Sliders
A double dose of flavor with Old Bay seasoning in the crab cake and a zesty homemade Old Bay aioli drizzled on top.
Ingredients
- •1 pound lump crab meat
- •1/2 cup mayonnaise
- •2 tablespoons Old Bay seasoning divided
- •1 egg
- •1/2 cup crushed crackers
- •1 tablespoon lemon juice
- •12 slider rolls
Method
- 1
1. To make the aioli, whisk together 1/4 cup of the mayonnaise with 1 tablespoon of Old Bay seasoning and the lemon juice; set this aside in the fridge.
- 2
2. In another bowl, combine the remaining mayonnaise, the rest of the Old Bay, the egg, and the crushed crackers to form the base of the crab cakes.
- 3
3. Carefully stir in the lump crab meat, keeping the pieces large, and then form the mixture into 12 round patties.
- 4
4. Chill the patties for 20 minutes before pan-frying them in a bit of oil for about 4 minutes on each side until perfectly golden.
- 5
5. Toast the slider rolls and place a crab cake on each one, then finish with a generous dollop of the prepared Old Bay aioli.
- 6
6. Add a leaf of butter lettuce to each slider for a crisp, fresh contrast to the rich and savory crab cake.
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Dill and Caper Crab Sliders
A sophisticated slider with the briny flavors of capers and the fresh, aromatic scent of dill, perfect for a garden party.
Ingredients
- •1 pound lump crab meat
- •2 tablespoons fresh dill chopped
- •1 tablespoon capers drained and chopped
- •1/4 cup mayonnaise
- •1/2 cup panko breadcrumbs
- •12 mini slider buns
Method
- 1
1. Combine the mayonnaise, chopped fresh dill, and chopped capers in a bowl, stirring until the herbs and brine are well integrated.
- 2
2. Add the panko breadcrumbs and the lump crab meat to the bowl, using a light touch to mix them until the crab is just coated.
- 3
3. Form the mixture into 12 small, neat patties and refrigerate them for 15 to 20 minutes to help them firm up.
- 4
4. Heat a skillet over medium-high heat with a little butter and oil; sear the patties for 3 to 4 minutes per side until they are crispy and fragrant.
- 5
5. Place the hot crab cakes onto toasted mini buns and garnish with an extra sprig of fresh dill or a whole caper for elegance.
- 6
6. These sliders pair exceptionally well with a side of cucumber salad or a light white wine.
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Chipotle Corn Crab Sliders
Sweet corn kernels and smoky chipotle peppers add texture and a southwestern flair to these hearty crab cake sliders.
Ingredients
- •1 pound crab meat
- •1/2 cup canned corn drained
- •1 chipotle pepper in adobo sauce minced
- •1/4 cup mayonnaise
- •1/2 cup breadcrumbs
- •12 slider buns
Method
- 1
1. Finely mince the chipotle pepper and mix it with the mayonnaise and a teaspoon of the adobo sauce for a smoky, spicy binder.
- 2
2. In a large bowl, combine the chipotle mayo with the drained corn kernels and breadcrumbs, then gently fold in the crab meat.
- 3
3. Shape the mixture into 12 thick slider patties and let them rest in the refrigerator for at least 25 minutes to ensure they hold together.
- 4
4. Pan-fry the sliders in a hot oiled skillet for 4 to 5 minutes per side until the corn is slightly charred and the crab is heated through.
- 5
5. Toast the slider buns and assemble the sliders, perhaps adding a slice of red onion or a leaf of cilantro for extra flavor.
- 6
6. Serve these with a side of lime wedges to brighten the smoky chipotle notes and enhance the sweetness of the corn.
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Wrapping Up
We hope you enjoy exploring these diverse and delicious crab cake slider variations. Whether you prefer the zesty kick of chipotle or the classic taste of Old Bay, there is a slider here for every palate. Don't forget to pair these with your favorite sides and a cold beverage for the perfect meal!