Crab Cake Sliders Recipe

These Crab Cake Sliders are pure magic—crisp, golden crab cakes tucked into pillowy-soft Hawaiian rolls, layered with a tangy mayo-mustard spread and a touch of fresh baby spinach. Every bite is a celebration of sweet crab, gentle herbs, and the most irresistible sliders you’ve ever tasted.

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Ingredients You’ll Need

These Crab Cake Sliders might look lavish, but every ingredient here has a job to do—bringing out the delicate flavors of the crab, adding texture, and infusing every bite with color and excitement. Simplicity makes this recipe a true show-stopper!

• Panko crumbs: Provide the light, crispy coating for our crab cakes—don’t skip these for ultimate crunch.
• Finely diced bell pepper (red or orange): Adds a sweet crunch and beautiful splash of color to the crab cakes.
• Green onions: Bring a pop of freshness and mild onion flavor to lift the whole mix.
• Mayonnaise: Keeps the crab mixture rich, creamy, and super moist throughout baking and frying.
• Egg: The magic binder that helps hold the crab cakes together—a must for sliders that don’t fall apart.
• Old Bay Seasoning: The classic seafood spice, delivering that instantly recognizable Maryland crab cake flavor.
• Dried oregano & dried thyme: Layer in subtle, herby undertones for depth and complexity.
• Garlic powder: Just a touch for savory warmth in every bite.
• Salt and freshly ground black pepper: Season to taste for perfect balance.
• Crab meat (drained & flaked): The star! Use fresh, lump, or even high-quality canned crab for the ultimate seafood richness.
• Vegetable oil & butter: The dynamic duo—oil for frying and butter for that irresistible golden-brown finish.
• Hawaiian Rolls: Slightly sweet, fluffy rolls that cradle the crab cakes deliciously and make every slider cloud-like.
• Whole grain mustard & mayonnaise: Whipped together for a tangy, creamy spread that perfectly contrasts the crab cakes.
• Baby spinach (optional): Pops of freshness and color—just a few leaves take your sliders to the next level.

Variations

The best part about Crab Cake Sliders? You can really make them your own! With just a few swaps, you can cater to different cravings, dietary needs, or whatever you’ve got in your kitchen.

• Spicy Jalapeño Sliders: Add finely diced jalapeño or a dash of hot sauce into the crab mixture for a fiery kick no spice lover can resist.
• Gluten-Free Crab Cake Sliders: Substitute the panko with a gluten-free version or finely crushed gluten-free crackers to keep everyone happy at the table.
• Brioche Bun Swap: Use mini brioche buns in place of Hawaiian rolls for an ultra-buttery, rich base that feels a little extra indulgent.
• Herb Upgrade: Try tossing in chopped fresh parsley, dill, or chives for a hit of floral freshness in your crab cakes.
• Lighter Caper-Lemon Spread: Blend a bit of lemon zest and chopped capers into the mayo-mustard mix for a bright and briny accent.

How to Make Crab Cake Sliders

Step 1: Mix the Crab Cake Filling

Start by gathering your ingredients and giving the peppers and green onions a fine chop—this is where the flavor party begins! In a mixing bowl, combine 1 cup of the panko, the diced peppers, onions, mayo, beaten egg, Old Bay, oregano, thyme, garlic powder, salt, and black pepper. Stir it all together until it looks beautiful and well mixed, then gently fold in the flaked crab meat, being careful not to break it up too much. If the mixture feels a little too wet, just sprinkle in a bit more panko until it holds together.

Step 2: Shape and Coat the Crab Cakes

Divide the crab mixture into 8 equal balls—the mixture should be just moist enough to hold together easily. Roll each ball in the reserved ½ cup panko crumbs until thoroughly coated, then gently flatten them into thick, slider-sized patties. This coating is what creates that legendary crispy crust when you cook them!

Step 3: Cook to Golden Perfection

Heat the vegetable oil and butter together in a large nonstick skillet set over medium-high heat. Once nice and hot, add your crab cakes (don’t crowd the pan!) and cook for about 3 minutes on each side, flipping only once. When they’re a gorgeous golden brown on both sides, transfer them to a paper towel-lined plate to drain off any extra oil.

Step 4: Prep the Rolls and Build Your Sliders

While the crab cakes cool for a moment, preheat your oven to 350˚F. Carefully slice the Hawaiian rolls in half horizontally (think bagel-style), then lay the bottom halves on a parchment-lined baking sheet, ready to receive all that crab goodness! In a small bowl, whisk together the mayo and whole grain mustard—set a couple tablespoons aside for brushing later. Generously spread the rest over your rolls, then nestle the warm crab cakes on top (you’ll probably only need 6 for a perfect fit, but treat yourself however you like!).

Step 5: Bake and Finish with Spinach & Glaze

Bake the open-faced sliders for about 10 minutes, letting the crab cakes nestle in and the flavors meld deliciously. Once out, layer on baby spinach for a pop of color and freshness, then top with the other half of the rolls. Brush the tops with the reserved mayo-mustard spread for added sheen and tang, then bake 8 minutes more until the rolls are beautifully browned. Let them cool for a few minutes, cut into individual sliders, and get ready for raves!

How to Serve Crab Cake Sliders

Garnishes

Top your Crab Cake Sliders with a sprinkle of fresh chopped parsley, a few microgreens, or an extra pinch of Old Bay. A squeeze of lemon right before serving adds brightness and wakes up all the flavors—plus, it gives these sliders that extra-special finishing touch.

Side Dishes

I adore serving these sliders alongside crispy sweet potato fries, a fresh slaw piled high, or even a vibrant tomato-cucumber salad. For something handheld and party-ready, little corn on the cob halves or mini dill pickles round out the table perfectly.

Creative Ways to Present

If you’re hosting, pile Crab Cake Sliders on a big wooden board, scatter lemon wedges and fresh herbs around them, and let everyone grab their own. For a brunch or shower, skewer them with toothpicks and add a pickled veggie or olive—adorable and delicious!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply tuck extra Crab Cake Sliders into an airtight container in the fridge. They’ll taste fresh for up to two days, making for a seriously satisfying (and fancy-feeling) lunch or midnight snack!

Freezing

Uncooked crab cakes freeze beautifully—just form the patties, wrap tightly in plastic, and store in a freezer bag for up to 2 months. When you’re ready, thaw overnight and cook as directed for instant party food. (I don’t recommend freezing assembled sliders, as the buns can get a bit soggy).

Reheating

Reheat leftover Crab Cake Sliders in a 350°F oven on a baking sheet, loosely covered with foil, for 8–10 minutes, or until they’re heated through and the buns are happy and toasty. A quick trip in a hot skillet works well, too—just keep the heat gentle to avoid overcooking the crab.

FAQs

Final Thoughts

If you’re ready to wow family and friends, you can’t go wrong with these Crab Cake Sliders. They’re simple, customizable, and bursting with flavor—just the way a crowd-pleasing recipe should be. Whip up a batch, and find out why everyone falls head over heels for these little bites of coastal joy!

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