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Crispy Crab Cake Sliders with Easy Homemade Zesty Remoulade Sauce

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These crispy crab cake sliders feature a golden crust and tender crab filling, paired perfectly with a zesty remoulade sauce. Quick and easy to make, they are perfect for any occasion from potlucks to family dinners.

Ingredients

Scale
  • 1 pound lump crab meat (picked through for shells; recommend Old Bay seasoning)
  • ½ cup mayonnaise (for crab cakes)
  • 1 large egg, beaten (room temperature)
  • ½ cup panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Old Bay seasoning
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon lemon zest
  • Salt and black pepper, to taste
  • ½ cup mayonnaise (for remoulade sauce)
  • 1 tablespoon Dijon mustard (for remoulade sauce)
  • 1 tablespoon ketchup
  • 1 teaspoon hot sauce
  • 1 tablespoon minced capers
  • 1 tablespoon minced pickles or relish
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • 8 slider buns (brioche recommended)
  • Butter, for toasting buns
  • Optional: lettuce leaves, tomato slices, or pickles for topping
  • 2 tablespoons vegetable or light olive oil (for cooking)

Instructions

  1. In a large bowl, gently combine lump crab meat with ½ cup mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, lemon zest, salt, and black pepper. Be careful not to break up the crab chunks too much.
  2. Sprinkle panko breadcrumbs into a shallow dish. Shape the crab mixture into 8 small patties (about 3 inches diameter and ¾ inch thick). Lightly press each patty into the panko, coating both sides evenly. Set aside.
  3. Heat 2 tablespoons of oil over medium heat in a skillet until shimmering but not smoking.
  4. Carefully place crab cakes in the skillet, leaving space between each. Cook 3-4 minutes per side until golden brown and crispy. Adjust heat if browning too fast.
  5. While crab cakes cook, mix mayonnaise, Dijon mustard, ketchup, hot sauce, minced capers, minced pickles, smoked paprika, lemon juice, salt, and pepper in a small bowl to make the remoulade sauce.
  6. Spread butter on slider buns and toast them in a pan or under a broiler until golden and slightly crisp.
  7. Assemble sliders by spreading remoulade sauce on bottom bun, placing a warm crab cake on top, adding optional toppings, and capping with the top bun. Serve immediately.

Notes

For gluten-free option, substitute panko with crushed gluten-free crackers or almond flour. Use dairy-free mayonnaise if needed. Keep cooked crab cakes warm in a 200°F (95°C) oven to maintain crispiness. Avoid microwaving leftovers to preserve crust texture. Handle crab mixture gently to keep chunks intact. Toast buns to prevent sogginess.

Nutrition

Keywords: crab cake sliders, crispy crab cakes, remoulade sauce, seafood sliders, easy crab recipe, party appetizers, quick dinner

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