5 from 4 votes
two crab cake on a bun with lettuce , tomato and sauce
Crab Cake Sliders
Prep Time
15 mins
Cook Time
12 mins
Chilling in fridge
1 hr
Total Time
1 hr 27 mins
 

Crab Cake Sliders are such an easy appetizer, snack or a main course burger served with a salad.  Large chunks of crab with just the right amount of spicy sauce make a delicious meal!

Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: crab burgers, crab recipes, unique crab cakes
Servings: 8 sliders
Calories: 370 kcal
Author: Michele Hall
Ingredients
  • 2 tablespoon butter
  • 1 small onion minced
  • 3 stalks celery minced
  • 4 tablespoons red bell pepper seeded and cut to small dice
  • 1 teaspoon Cayenne Pepper
  • 1 pound lump crab meat
  • 2 eggs beaten
  • 1 teaspoon mustard powder
  • 1/2 teaspoon seasoning salt lawry's or old bay work well
  • 1/2 cup homemade mayo
  • 1/2 cup Panko Bread Crumbs
  • 1/4 cup olive oil
  • 8 tablespoons Sriracha Dipping sauce (1 tablespoon per slider)
  • 1 medium tomato cut to thin slices
  • 1/2 head lettuce
  • 8 slider buns
Instructions
  1. On the stovetop, heat a large skillet to medium high, then add butter and allow to melt. Swirl butter to coat entire bottom.
  2. Once butter melted and covering the entire pan add onions, celery, bell pepper, and saute until everything is softened. About 5-8 minutes.
  3. Sprinkle cayenne over top and stir for 1 minute. Remove pan from heat and allow to cool.
  4. In a bowl place crab in the bottom and break up crab to small bite sized pieces.
  5. Add softened vegetables, parsley, mustard powder, seasoning salt and mix well.
  6. Add 1/4 cup mayo, 1/2 cup panko and beaten eggs and mix thoroughly.
  7. Place remaining panko on a tray.

  8. Make crab cakes into round discs about 1" thick and 3" wide.
  9. Coat all sides of the crab cake with the panko and place back on the pan
  10. Cover with plastic wrap and place formed crab cakes in the refrigerator to set for a minimum of 1 hour, up to 8 hours.
  11. When ready to fry crab cakes add 1/4 cup oil to bottom of pan and heat to the point where you drop a small bit of panko in the pan and it immediately bubbles and floats. Thats how you know the oil is hot enough. (Oil that is not hot enough will cause you to have greasy crab cakes.)
  12. I suggest 1/4 cup of olive oil, but it depends on the size of your pan. The oil should be about 1/2" deep in the pan.
  13. Once oil is hot, place crab cakes in pan with plenty of room in between. (I allow about 2" between cakes)
  14. You may need to fry in batches depending on the size of your pan.
  15. Fry crab cakes for 4-6 minutes on the first side, making sure they are golden brown before flipping. Flip to other side and repeat until golden brown- about 3 minutes.)
  16. Remove to paper towel lined plate to drain of any excess oil.
  17. If you are frying in batches you can place the first batch in a 250 degree oven to keep them warm.
  18. Repeat frying process until complete.
  19. Serve crab cakes immediately with dipping sauce
Recipe Notes

I prefer using crab legs and removing the meat from the shells. Then breaking the meat into small bite sized chunks. However, that can get expensive so I do buy crabmeat in a can often. Make sure to buy chunk or lump so the meat is in bigger pieces.