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Crispy Mini Crab Cake Sliders Recipe Easy Homemade with Creamy Remoulade

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These crispy mini crab cake sliders feature a tender crab cake with a crunchy crust paired with a tangy, creamy remoulade sauce, perfect for quick entertaining or a comforting meal.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten (room temperature)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or light olive oil, for frying
  • 1/2 cup mayonnaise (for remoulade)
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 small garlic clove, finely minced
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped fresh parsley (for remoulade)
  • Salt and pepper, to taste (for remoulade)
  • 10 mini slider buns or small brioche buns, lightly toasted
  • Leafy greens like baby arugula or butter lettuce
  • Thinly sliced pickles or cucumber (optional)

Instructions

  1. In a large bowl, gently combine lump crab meat, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, garlic powder, salt, and pepper. Fold gently to keep crab lumps intact.
  2. Divide mixture into 10 equal portions (about 2 ounces each). Shape each into a small, thick patty about 2-3 inches wide. Place on parchment-lined baking sheet and chill in fridge for 15 minutes.
  3. While crab cakes chill, whisk together mayonnaise, whole-grain mustard, lemon juice, Worcestershire sauce, hot sauce, garlic, capers, parsley, salt, and pepper in a small bowl. Cover and refrigerate until serving.
  4. Heat 2 tablespoons vegetable oil in a non-stick or cast iron skillet over medium heat. When shimmering, add crab cakes without crowding. Cook 4-5 minutes per side until golden brown and crispy. Adjust heat if browning too fast.
  5. Toast mini slider buns lightly in a dry pan or under broiler until golden and slightly crisp.
  6. Assemble sliders by spreading remoulade on bottom half of each bun, placing a warm crab cake on top, adding leafy greens and optional pickles or cucumber, then topping with bun tops. Press gently.
  7. Serve immediately while warm for best crispy-soft contrast.

Notes

Chill crab cakes before cooking to help them hold together. Use medium heat to avoid burning. Flip gently with a thin spatula after crust sets. Remoulade can be made ahead and stored refrigerated up to a week. For gluten-free, substitute panko with almond flour or gluten-free crackers and use gluten-free buns or lettuce wraps.

Nutrition

Keywords: crab cake sliders, mini crab cakes, remoulade sauce, easy appetizer, seafood sliders, quick crab cakes, homemade crab cakes

Find it online: https://blixfood.com/crispy-mini-crab-cake-sliders-recipe-easy-homemade-with-creamy-remoulade/