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Crispy Crab Cake Sliders Recipe with Easy Zesty Remoulade Sauce

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These crispy crab cake sliders feature a perfectly crisp exterior and tender, flavorful inside, paired with a zesty remoulade sauce that adds a punch of flavor. Perfect for quick dinners or casual entertaining.

Ingredients

Scale
  • 1 pound canned lump crab meat, drained
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley, finely chopped
  • 2 green onions, thinly sliced
  • 1 large egg, room temperature
  • 3/4 cup panko bread crumbs
  • Vegetable oil, for frying (about 1/4 inch depth in skillet)
  • Slider buns or mini sandwich rolls

Instructions

  1. In a large bowl, gently combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, parsley, green onions, and egg. Mix carefully to keep crab lumps intact.
  2. Shape the mixture into about 8 small patties, approximately 2 1/2 inches wide and 3/4 inch thick. Refrigerate for 15 minutes to help them hold together.
  3. Spread panko bread crumbs on a plate and lightly press each crab cake into the panko, coating both sides evenly.
  4. Whisk together all remoulade sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.
  5. Heat vegetable oil in a skillet over medium heat until shimmering (about 350°F). Fry crab cakes in batches for 3-4 minutes per side until golden brown and crispy.
  6. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil and let rest for a minute.
  7. Toast slider buns if desired. Spread remoulade sauce on the bottom half, add a crab cake, top with more sauce or optional lettuce/pickles, then cap with the top bun and serve immediately.

Notes

Do not overmix the crab meat to keep lumps intact. Chill crab cakes before frying to help them hold together. Use panko for a light, crispy crust. Maintain medium heat to avoid burning. Make remoulade sauce ahead for better flavor. For gluten-free, substitute panko with almond flour or gluten-free crackers. For dairy-free, use vegan mayo and check mustard ingredients.

Nutrition

Keywords: crab cake sliders, crab cakes, remoulade sauce, seafood appetizer, easy crab recipe, quick dinner, party food

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