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Mini Crab Cake Sliders

Mini Crab Cake Sliders
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Mini Crab Cake Sliders are bite-sized, flavorful appetizers made with fresh crab meat, panko breadcrumbs, and a perfect blend of herbs and Old Bay seasoning. Crispy on the outside and tender inside, these sliders are quickly cooked and served on soft mini buns with creamy aioli or mustard, making them ideal for parties, gatherings, or casual entertaining. They offer a delicious seafood experience with minimal effort and maximum taste.

Ingredients

Scale

Crab Cake Mixture

  • 8 oz fresh lump or claw crab meat
  • 1/2 cup panko bread crumbs
  • 1/4 cup mayonnaise
  • 2 tbsp fresh parsley or chives, finely chopped
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon juice
  • Salt and pepper, to taste

Slider Assembly

  • Mini brioche or potato slider buns (8-10 buns)
  • Aioli or mustard, for spreading
  • Lettuce leaves, for garnish (optional)
  • Tomato slices, for garnish (optional)
  • Pickles, for garnish (optional)
  • Cooking oil or butter, for frying

Instructions

  1. Prepare the Crab Cake Mixture: In a large bowl, gently combine fresh crab meat with panko breadcrumbs, mayonnaise, chopped fresh herbs, Old Bay seasoning, lemon juice, salt, and pepper. Fold carefully to keep crab lumps intact and ensure a tender texture.
  2. Form the Mini Crab Cakes: Shape the mixture into small patties about 2 inches in diameter, compact but not densely packed to maintain lightness.
  3. Chill Before Cooking: Place formed crab cakes on a baking sheet and refrigerate for at least 30 minutes. Chilling helps them firm up and hold their shape during cooking.
  4. Cook to Golden Perfection: Heat oil or butter in a skillet over medium heat. Fry crab cakes for 3-4 minutes per side until they develop a crispy, golden crust.
  5. Assemble the Sliders: Lightly toast slider buns, spread a layer of aioli or mustard on each side, and top with the cooked crab cakes. Add lettuce, tomato slices, and pickles as desired for extra crunch and flavor.

Notes

  • Use fresh crab meat for best flavor and texture.
  • Do not overmix the crab mixture to keep the patties tender.
  • Chilling the crab cakes before frying helps them hold together.
  • Cook on low to medium heat for a crispy crust without burning.
  • Customize condiments such as tartar sauce, remoulade, or herbed mayo for variety.

Nutrition

Keywords: crab cake sliders, mini crab cakes, seafood appetizers, party snacks, finger foods, crab appetizers, bite-sized sliders

Find it online: https://marybaking.com/mini-crab-cake-sliders/