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Crab cake sliders deliver everything I love about classic seafood feasts in a fun party-sized bite. Juicy crab cakes loaded with sweet meat and crisp veggies are tucked into soft slider buns, then finished with a punchy homemade Old Bay aioli. These are perfect for sharing and always remind me of summer days by the coast.
The first time I served these at a family get-together, everyone hovered by the kitchen waiting for the next batch. The zingy aioli made them disappear even faster.
Ingredients
- Lump crab meat: The star ingredient. Sweet and delicate. Try to find fresh or high-quality refrigerated crab for best taste.
- Panko breadcrumbs: Give a light crisp texture. Japanese panko stays extra crunchy.
- Red bell pepper: Finely diced for sweetness and a pop of color. Look for firm peppers with glossy skin.
- Celery: Adds crunch and fresh balance. Grab the crispest stalks in your bunch.
- Fresh parsley: Lifts the flavor and adds lively green. Always use flat-leaf for best taste.
- Green onions: Offer a mild, oniony bite. Slice thin so you do not overpower the crab.
- Egg: Binds everything together. Choose large and fresh.
- Mayonnaise: Keeps the cakes tender and silky. Use real mayo for richness.
- Dijon mustard: Gives sharpness and a bit of depth. Smooth Dijon blends best.
- Worcestershire sauce: Adds savory umami and complexity. Use a splash, do not overdo.
- Old Bay seasoning: This gives iconic East Coast flavor. Make sure it is not expired.
- Salt and black pepper: Round out the seasoning. Just a touch of each.
- Unsalted butter: For frying and rich flavor. Always go unsalted so you control saltiness.
- Neutral oil: Stops the butter burning. Keeps fried cakes golden.
- Slider buns: Soft and squishy to hold it all together. Look for fresh bakery buns.
- Butter lettuce: For gentle crunch and color. Wash and dry leaves well.
- Tomato slices: Juicy and tangy. Pick firm ripe tomatoes for best texture.
- Lemon wedges: Brings out the sweetness of crab. Not essential but brightens everything.
- Old Bay aioli: Creamy tangy sauce with a little kick. Homemade makes a big difference.
Step-by-Step Instructions
- Mix the Crab Cake Base:
- In a large bowl gently fold together lump crab meat, diced bell pepper, celery, parsley, green onions, panko, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper. Use your hands or a flexible spatula and stop as soon as everything comes together so you do not break up the crab.
- Shape and Chill:
- With damp hands quickly shape the mixture into eight small patties about two and a half inches wide. Rest them on a plate and cover. Chill in the refrigerator for at least fifteen minutes so they firm up, which prevents breaking during frying.
- Make the Old Bay Aioli:
- While the crab cakes chill, whisk together mayonnaise, Old Bay, lemon juice, grated garlic, and Dijon in a small bowl. Taste and add extra lemon if needed. Cover and refrigerate until it thickens up slightly.
- Sear the Cakes:
- Heat a large nonstick skillet over medium. Add butter and oil together until melted and just foaming. Working in batches, gently slide in the crab cakes. Sear for three to four minutes per side until golden. Transfer them to a paper towel-lined plate so any excess oil drains off.
- Toast the Buns:
- Wipe out your skillet and warm the split slider buns, cut side down for about one minute. They should be lightly golden but still soft in the center.
- Assemble the Sliders:
- Spread a generous layer of Old Bay aioli on both bun halves. Top the bottom bun with a butter lettuce leaf and a juicy tomato slice, then set a golden crab cake on top. Cap with the other bun and serve right away with lemon wedges on the side.
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My fondest memory is making these for my mom on Mother’s Day. I used the sweetest tomatoes from her garden and that Old Bay aroma reminded her of the boardwalk crab shacks she loved.
Storage Tips
Crab cake sliders taste best freshly cooked, but you can prepare the crab cakes ahead and keep them uncooked in the fridge for up to twenty-four hours. Lay in a single layer and cover tightly. Leftover cooked cakes store well in the fridge for two days. Reheat in a hot skillet so they stay crisp.
Ingredient Substitutions
If you cannot find lump crab meat, high-quality canned crab in the refrigerated section is a good backup. Panko can be swapped with finely crushed saltines. Gluten-free panko is also an option. If you want a lighter aioli, try using half Greek yogurt instead of all mayonnaise.
Serving Suggestions
These sliders make perfect appetizers, but they are also a hit as a fun main dish. Serve with a simple arugula salad or sweet potato fries. For a bigger coastal spread, add corn on the cob or coleslaw.
Cultural and Historical Context
Crab cakes are an iconic East Coast treat, especially in Maryland, where Old Bay seasoning is basically a family heirloom. This recipe honors that classic combo but transforms it into a slider that is easy to share at modern gatherings.
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Common Questions
- → What type of crab meat is best?
Lump crab meat offers the best texture and flavor, but quality canned crab works well if fresh isn’t available.
- → Can I make the crab cakes ahead?
Form crab patties in advance and refrigerate for up to one day. Fry just before assembling for optimal freshness.
- → Is there a substitute for Old Bay seasoning?
If Old Bay isn’t on hand, create a mix of celery salt, paprika, and a touch of cayenne for a similar taste profile.
- → Can the sliders be made dairy-free?
Yes. Use plant-based butter and dairy-free mayonnaise to suit dietary preferences or restrictions.
- → How can I lighten the aioli?
Replace half the mayonnaise with Greek yogurt to add tang and reduce calories, while keeping a creamy texture.
- → What pairs well with crab cake sliders?
Pair with crisp white wine, a light salad, or classic coleslaw to complement the rich, savory crab.