Crab Cake Sliders

Crab cake sliders are a delicious way to have a taste of the beach any time right at home. Mini crab cakes sit on top of soft buns and are topped with a hearty helping of crunchy coleslaw for a dinner or lunch you’ll love.

Now that the weather’s warming up, I have summer vacation on the brain.

We love heading to the beach and of course one of the best parts is all the good vacation food.

Especially the fresh seafood.

Unfortunately we don’t get to go nearly as often as we’d like, but I’ve come up with plenty of ways to enjoy vacation flavors right at home with tons of different seafood recipes.

These crab cake sliders are my latest way to enjoy all the summer flavors in my own kitchen.

Ingredients

For the crab cakes themselves, you’ll need:

• Lump crab meat– Don’t skimp and get a different variety. You want those big sweet buttery piece of lump crab meat running throughout the cakes.
• Seasonings– Red pepper flakes, fresh chopped parsley, minced onion, Old Bay, Worcestershire sauce, sugar, and lemon juice
• Mayo– Use real, full fat mayo for the best flavor. Avoid low fat mayo or mayonnaise style dressing.
• Bread crumbs– Seasoned bread crumbs. You don’t need a lot, just a quarter of a cup.
• Egg– To bind it all together.

For the coleslaw you’ll need:

• Coleslaw mix– 1 12 ounce bag
• Mayo– Yet again, full fat real mayo is best.
• Apple cider vinegar– For a little acid and tang.
• Seasonings– Sugar, salt and pepper.

To assemble the sandwiches you’ll need:

• Slider rolls– Like Hawaiian rolls, etc.
• Toppings– Lettuce, tomatoes, and red onions.

How to Make

Let’s break this down into three parts:

• making the crab cake patties
• making the coleslaw
• assembling

How to Make the Crab Cakes

To start, add whisk together all of the ingredients except for the crab meat and breadcrumbs in a large mixing bowl.

When everything is evenly combined, gently work in the remaining ingredients and toss just until combined. Try not to break up the crab meat too much along the way.

Then, let the mixture rest in the bowl for 5-10 minutes.

After it has rested, form it into 8 evenly sized patties.

Then add the patties to a 9×13″ baking dish you’ve sprayed with non stick spray.

Bake them at 350° for roughly 15 minutes.

Remove from the oven, and set aside.

Making The Slaw

While the crab cakes are in the oven, put together the coleslaw topping.

To do it, add all of the ingredients to a separate, large mixing bowl and toss until evenly combined.

Then, cover the bowl with foil or plastic wrap and chill, until ready to use.

Assembling the Crab Cake Sliders

To put the sliders together, add the cooked crab cakes to soft buns, and top each with a hearty dollop of the prepared coleslaw.

Top with lettuce, tomato, and onion if desired and serve with Old Bay seasoned fries or crab chips.

Enjoy!

Storing Leftovers

You can store the leftover crab cakes for about 2 days in an air tight container in the fridge.

I wouldn’t store an assembled sandwich though, and would definitely toss any remaining coleslaw after the first 24 hours.

Tips and Tricks

• The crab cake mixture may seem a bit moist, and that’s ok! 
• Don’t overmix once you add the crab meat to the mix. You want big pieces of crab meat running throughout.
• The lemon juice is key. It adds a lot of extra freshness to the recipe.
• Don’t like coleslaw? You can skip adding it if you prefer.

Other Seafood Recipes

Crab cake sliders make a delicious summer dinner or lunch or even a fun party appetizer. Make them and enjoy!

Looking for other seafood recipes? Try these:

• Smoked Crab Dip
• Shrimp Taco Bites
• Crab Stuffed Salmon Filets
• Easy Shrimp Etouffee
• Seafood Pasta Salad
• Cilantro Lime Shrimp

If you’ve tried these CRAB CAKE SLIDERS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!