Crab cake sliders are a quick easy appetizer made with seasoned pan-fried crab cakes, lemon garlic aioli and micro greens on toasted buns. And crushed saltine crackers give each patty a smooth center with a crispy crust, which makes them perfect for parties, game day or summer cookouts.
Chilling the crab mixture for an hour before shaping keeps the patties from falling apart, because cold crab cakes hold their form in the pan. And using crushed saltine crackers instead of breadcrumbs gives the filling a smoother texture, so the crab flavor stays front and center.
This version tops the sliders with peppery micro greens instead of plain lettuce, which adds a sharper bite against the rich crab. And the lemon garlic aioli brings a tangy layer that ties the whole sandwich together without heavy tartar sauce.
Crab Cake Sliders
Course: AppetizersCuisine: AmericanDifficulty: Easy10
servings20
minutes15
minutes290
kcalCrab meat mixed with saltine crackers, shallot, garlic and seafood seasoning, then shaped into small patties and fried until golden. And served on toasted slider buns with a tangy lemon garlic aioli, sliced tomato and micro greens.
Ingredients
- For the Crab Cakes:
1 pound crab meat
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 egg
15 saltine crackers, crushed
½ shallot, minced
2 cloves garlic, minced
1 teaspoon seafood seasoning
1 tablespoon fresh parsley, chopped
A few dashes of hot sauce
Vegetable oil for frying
- For the Lemon Garlic Aioli:
¼ cup mayonnaise
Juice of ½ lemon
2 cloves garlic, minced
¼ teaspoon fresh cracked pepper
Splash of hot sauce (optional)
- For Serving:
10 slider buns
Micro greens
Tomato, thinly sliced
Directions
- Make the aioli:Whisk together mayonnaise, lemon juice, minced garlic, cracked pepper and hot sauce if using, then cover and refrigerate for at least two hours.
- Mix the crab filling:In a large bowl, combine crab meat, crushed saltine crackers, minced shallot, garlic, seafood seasoning and chopped parsley.
- Add the wet ingredients:In a separate bowl, whisk together mayonnaise, egg, Dijon mustard and hot sauce, then fold about three-quarters of the mixture into the crab filling until just combined and refrigerate for one hour.
- Form the patties:Remove the chilled crab mixture from the refrigerator and scoop into ¼ cup-sized balls, then flatten into slider-sized patties.
- Fry the crab cakes:Heat ½ centimeter of vegetable oil in a large skillet over medium heat, then gently lower the patties into the oil and fry for 4 minutes per side until golden brown, working in batches.
- Toast the buns:While the crab cakes rest on a paper towel-lined plate, toast the slider buns in the same skillet.
- Assemble: Layer each bun with aioli, a crab cake, a thin slice of tomato and micro greens, then top with the other half of the bun and more aioli.
FAQs
What type of crab meat works best for crab cake sliders?
Lump crab meat gives the best texture because the larger pieces hold together well and add a satisfying bite to each slider. And canned crab works if fresh is not available, though you should drain it thoroughly before mixing. So check for any shell fragments by spreading the meat on a plate and feeling through it with your fingers.
How do you keep crab cake sliders from falling apart?
The saltine cracker binder and the chilled resting time are what hold the patties together, so do not skip the hour in the refrigerator. And using only three-quarters of the wet mixture keeps the cakes from getting too soft to shape. But handle the patties gently when placing them in the oil, since rough flipping can break them apart.
Can you make crab cake sliders ahead of time?
You can form the patties and refrigerate them up to a day before frying, which makes party prep much easier. And the lemon garlic aioli also improves with time, so making it the night before gives the flavors a chance to come together. But fry the crab cakes right before serving, since reheated patties lose their crispy outer crust.
What can you use instead of micro greens on crab cake sliders?
Arugula is the closest substitute because it has a similar peppery flavor that pairs well with the rich crab and creamy aioli. And thinly sliced butter lettuce works if you want a milder, softer green on top. So pick whatever greens you enjoy, since the crab cake itself carries most of the flavor.
How long should you fry crab cake sliders?
Four minutes on each side over medium heat gives the outside a golden crust while the inside stays warm and set. And you should avoid moving the patties too early, since lifting them before they form a crust causes them to stick and break. So let each side cook undisturbed until it releases from the pan on its own.
