These easy Crab Cake Sliders use honest New England-style crab cakes made with plenty of real crab meat, Old Bay seasoning, and a crunchy panko coating, served warm on soft Hawaiian rolls.
Real Homemade Crab Cakes, Served Hot on Hawaiian Rolls
I adore seafood—salmon, shrimp, lobster—so it felt natural to celebrate crab next. These little crab cake sliders are irresistible. Turning a classic crab cake into a slider elevates it with the sweet softness of Hawaiian rolls, a smear of mayonnaise and whole grain mustard, and a hot, crispy crab patty in between. They’re simple to prepare but deliver a big, crowd-pleasing flavor.
Tell Me More About These Sliders!
These sliders are:
- Sweet and savory with a tang from whole grain mustard
- Pan-fried for a crisp exterior, then baked to finish
- Seasoned with Old Bay for classic crab-cake flavor
- Served on Hawaiian rolls for a touch of sweetness
- Great for special occasions, parties, or date nights
- Easy to prepare ahead and freeze if needed
What Kind of Crab Meat Is Best for Crab Cakes?
Choosing crab meat comes down to texture and taste preferences. If you want large, meaty bites of crab, go with jumbo lump. It’s delicate and can be overwhelmed by strong seasonings, so season gently. For a finer, more economical option with bolder crab flavor, use backfin or claw meat. Both work well—pick what you enjoy most.
The Ingredients You’ll Need
Here’s an overview of what you’ll need to make these sliders.
For the Crab Cakes
- Panko: Adds binding and crunch; reserve some for coating.
- Bell Pepper: Finely diced, red or orange recommended for color and sweetness.
- Green Onions: Finely chopped for brightness.
- Mayonnaise: Helps bind and add richness.
- Egg: Binds the mixture.
- Old Bay Seasoning: Classic crab-cake seasoning.
- Dried Herbs: Oregano and thyme for depth.
- Garlic Powder: A little extra garlic flavor.
- Salt and Pepper
- Crab Meat: Drained and flaked.
- Vegetable Oil and Butter: For frying.
For the Sliders
- Hawaiian Rolls: A 12-count package works perfectly.
- Mayonnaise and Mustard: Mix for the sandwich spread.
- Baby Spinach (optional): Adds color, texture, and nutrition.
How to Make Them
These crab cake sliders are straightforward but benefit from careful handling so the crab meat stays tender and intact.
- Make the crab cake mixture: In a large bowl combine 1 cup panko, diced bell pepper, chopped green onions, mayonnaise, egg, Old Bay, oregano, thyme, garlic powder, salt, and pepper. Add the crab meat and fold gently until combined. If the mixture feels too wet, add a tablespoon or two of panko.
- Shape and coat: Divide the mixture into 8 portions. Roll each into a ball, then roll in the reserved ½ cup panko on a shallow plate. Gently flatten into thick patties.
- Pan-fry: Heat vegetable oil and butter in a large nonstick skillet over medium-high heat. Fry the crab cakes 3 minutes per side until golden and crispy. Drain on paper towels.
- Prepare the buns: Preheat the oven to 350°F. Slice the Hawaiian rolls in half and place the bottoms on a baking sheet. Mix mayonnaise and whole grain mustard, reserving 2 tablespoons. Spread the remaining mixture over the bottom buns.
- Assemble and bake: Arrange crab cakes on the bottom buns (about ½-inch apart). Bake 10 minutes. Remove, add baby spinach over each crab cake, top with the roll tops, brush with reserved mayo-mustard, and bake another 8 minutes until the tops are golden.
- Serve: Let rest a few minutes, cut into individual sliders, and serve warm.
Top Tips for Great Crab Cakes
- Handle gently: Fold ingredients carefully to keep the crab in large pieces and avoid mashing it.
- Chill briefly: If you have time, chill the formed patties 15 minutes to help them hold together while cooking.
- Choose your crab: Use lump for big bites or backfin/claw for a more uniform texture—both are delicious.
- Finish with butter: Brushing a little melted butter over the cakes before serving adds richness and shine.
Side Dish Ideas
Crab cake sliders make a festive appetizer, but paired with a side they become a light meal. Try a fresh fruit platter, asparagus fries, or a cool cucumber salad to complement the delicate crab flavor.
- Fruit platter: Pineapple, mango, strawberries, or melon brighten the plate.
- Asparagus fries: Crunchy, breaded asparagus are an excellent, lighter alternative to traditional fries.
- Cucumber salad: A creamy, tangy cucumber salad pairs well with the savory crab cakes.
Storing and Reheating Leftovers
- Buns: Keep leftover rolls in their packaging at room temperature for 3–5 days.
- Mayonnaise-mustard: Store the spread in an airtight container in the refrigerator for 2–3 days.
- Crab cakes: Refrigerate cooked crab cakes in a shallow airtight container for up to 2 days. Reheat in a 350°F oven until heated through, or enjoy cold.
Can I Freeze These?
Yes. Freeze uncooked or cooked crab cakes:
- For uncooked cakes: shape the patties, freeze on a baking sheet until firm (about 30 minutes), then transfer to freezer bags for up to one month. Thaw overnight in the fridge before cooking.
- For cooked cakes: cool completely, freeze on a tray until solid, then store in freezer bags for up to two months. Thaw overnight in the fridge before reheating.
5 from 5 votes
Crab Cake Sliders
by Katerina | Easy Weeknight Recipes
New England-style crab cakes seasoned with Old Bay and crunchy breadcrumbs, served warm on soft Hawaiian rolls.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Ingredients
FOR THE CRAB CAKES
- 1 ½ cups panko crumbs, divided
- ¼ cup finely diced bell pepper (red or orange)
- 2 green onions, finely chopped
- ¼ cup mayonnaise
- 1 egg, lightly beaten
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 12 ounces crab meat, drained and flaked
- 3 tablespoons vegetable oil
- 1 tablespoon butter
FOR THE SLIDERS
- 1 package (12 count) Hawaiian rolls
- ⅓ cup mayonnaise
- ⅓ cup whole grain mustard
- Baby spinach, for sliders (optional)
Instructions
- Put ½ cup panko on a shallow plate and set aside.
- In a mixing bowl combine 1 cup panko, diced pepper, green onions, mayonnaise, egg, Old Bay, oregano, thyme, garlic powder, salt, and pepper.
- Add the crab meat and fold gently until combined. Add more panko if the mixture is too wet.
- Divide the mixture into 8 balls.
- Roll each ball in the reserved panko and flatten into patties.
- Heat oil and butter in a large nonstick skillet over medium-high heat.
- Cook crab cakes 3 minutes per side, until golden brown. Drain on paper towels.
- Preheat oven to 350°F and line a baking sheet with parchment.
- Slice the rolls in half and place the bottoms on the baking sheet cut-side up.
- Mix mayonnaise and mustard; set aside 2 tablespoons and spread the rest on the bottom rolls.
- Top the rolls with crab cakes (about ½-inch apart) and bake 10 minutes.
- Remove from oven, add baby spinach to each crab cake, place the tops on, and brush with the reserved mayo-mustard.
- Bake 8 more minutes, or until the tops are browned. Let rest a few minutes, then cut into sliders and serve.
Nutrition
Serving: 1 slider |
Calories: 238 kcal |
Carbohydrates: 21 g |
Protein: 10 g |
Fat: 12 g
Calories: 238 kcal |
Carbohydrates: 21 g |
Protein: 10 g |
Fat: 12 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
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