Mini Crab Cake Sliders: The Ultimate Seafood Party Bite

If you’re looking for a seafood appetizer that will wow your guests, these Mini Crab Cake Sliders are the answer. They’re buttery, crispy crab cakes stacked onto soft slider buns with crisp lettuce, fresh tomato, and a drizzle of spicy remoulade sauce.

Each bite is packed with sweet crab meat, creamy sauce, and just the right amount of crunch. Whether you’re hosting a party, planning a game day menu, or just craving something a little indulgent, these sliders will be the first thing to disappear from the platter.

this Recipe

What Are Mini Crab Cake Sliders?

Mini Crab Cake Sliders are small sandwiches made with homemade crab cakes in place of burger patties. The crab cakes are pan-fried until golden, then served on toasted slider buns with lettuce, tomato, and a spicy, tangy sauce.

They’re like your favorite crab cake, but turned into a handheld sandwich that’s perfect for sharing.

Why You’ll Love This Recipe

• Sweet lump crab meat is the star of the show
• Crispy on the outside, tender on the inside
• Easy to assemble and great for parties
• Can be served as appetizers or a light meal
• Customizable with your favorite sauces and toppings

What Do These Sliders Taste Like?

The crab cakes are loaded with sweet, tender crab and seasoned just enough to bring out their flavor—not mask it. They’re crispy on the outside, soft and flaky inside. The spicy remoulade adds a creamy kick, while the fresh lettuce and tomato keep it light and bright.

Each slider is a perfect balance of textures and flavors, making them addictive in the best way.

Ingredients You’ll Need

For the Crab Cakes:

• 1 pound lump crab meat
• ⅓ cup mayonnaise
• 1 egg
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ½ cup breadcrumbs (panko or regular)
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons butter or oil (for frying)

For the Sliders:

• 8 slider buns
• Lettuce leaves
• Tomato slices

For the Sauce (Remoulade):

• ⅓ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 1 teaspoon paprika
• 1 teaspoon lemon juice

Tools You’ll Need

• Mixing bowl
• Skillet for frying
• Spatula
• Baking sheet or plate for assembly

Ingredient Swaps and Additions

• Use Greek yogurt instead of mayonnaise for a lighter sauce
• Add sliced pickles for extra tang
• Swap slider buns for small brioche rolls
• Use gluten-free breadcrumbs if needed

How to Make Mini Crab Cake Sliders

Step 1: Mix the Crab Cake Ingredients

In a large bowl, combine crab meat, mayonnaise, egg, Dijon, Worcestershire, Old Bay, breadcrumbs, parsley, lemon juice, salt, and pepper. Gently mix without breaking up the crab too much.

Step 2: Form the Crab Cakes

Shape the mixture into 8 small patties, about the size of your slider buns. Refrigerate for 15-20 minutes to help them hold together.

Step 3: Cook the Crab Cakes

Heat butter or oil in a skillet over medium heat. Fry the crab cakes for 3-4 minutes per side, until golden and crisp. Set aside.

Step 4: Make the Sauce

In a small bowl, mix mayonnaise, Dijon mustard, hot sauce, paprika, and lemon juice until smooth.

Step 5: Assemble the Sliders

Toast the slider buns lightly. Add lettuce and tomato to the bottom half of each bun, top with a crab cake, then drizzle with sauce. Add the top bun and serve!

What to Serve with Crab Cake Sliders

• French fries or sweet potato fries
• Coleslaw or a fresh cucumber salad
• Pickled veggies for brightness
• A cold beer or sparkling lemonade

Tips for Success

• Use fresh lump crab for the best flavor and texture
• Chill the patties before cooking to prevent them from falling apart
• Don’t overmix—the crab should stay in chunks
• Toast the buns for a crisp contrast to the soft crab cakes

Storage and Reheating

Store leftover crab cakes separately from the buns in the fridge for up to 3 days. Reheat in a skillet or oven at 350°F until warmed through.

Frequently Asked Questions

Can I bake the crab cakes instead of frying?
Yes—bake at 400°F for about 12-15 minutes, flipping halfway.

Can I make these ahead?
Yes! Form the crab cakes and refrigerate up to a day in advance. Cook when ready.

Can I freeze the crab cakes?
Uncooked crab cakes freeze well. Freeze on a tray, then transfer to a bag. Cook from frozen, adding a few extra minutes.

Conclusion

These Mini Crab Cake Sliders are the ultimate seafood bite—crispy, creamy, fresh, and perfect for parties or a fun dinner. They’re easy to make, totally satisfying, and guaranteed to impress your guests. Once you try them, you’ll never want plain sliders again!

Nutritional Information (Approximate per slider)

Calories: 280
Protein: 14g
Fat: 18g
Carbohydrates: 14g
Sugar: 2g
Sodium: 480mg

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July 19, 2025 by Melissa