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    Home » Recipes » Sandwich Recipes

    Crab Cake Sliders

    Published: Jul 10, 2013 · Modified: Jun 18, 2022 by Chef Dennis Littley

    136 shares
    • Facebook87
    • Yummly
    5 from 3 votes
    Jump to Recipe Print Recipe

    You’re going to love my Crab Cake Sliders!

    I do love crab cakes just about any time of the year, but summer is always the time I enjoy them the most. When I can find fresh crab meat in the market, you can be sure these little beauties will be on the menu at home!

    You may remember I made these sliders for a challenge I did with Epicurious earlier in the year, and for some reason, I never got around to posting them. So when I made more of these tempting crab cake sliders over the weekend I knew they had to become a post this week.

    crabcake slider 2

    Summers in full swing and what better way to celebrate the season than with this Seashore Sandwich, I know your friends and family will certainly thank you for making them.

    For my crab cake sliders, I made homemade coleslaw and boardwalk fries, and my friends that was one delicious sandwich! I used potato dinner rolls for my sliders but feel free to use your favorite roll in its place, the crabcake will still be the star of your sandwich.

    If you love crab cakes try my Famous Crab Cakes Recipe.

    crabcake slider 3

    If you enjoyed this recipe you may also like these:

    • Blackened Salmon Sliders
    • Buffalo Chicken Grilled Cheese Sandwich
    • Italian Grilled Cheese Sandwich
    • Philly Style Roast Pork Sandwich
    • Slow Cooker Wild Boar / Pulled Pork Sliders

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    crabcake slider
    Print Recipe Save Saved!
    5 from 3 votes

    Crabcake Sliders

    When you want to up your game a bit next time you host a get-together try my Crab Cake Sliders complete with coleslaw and french fries. Your friends and family will love these sliders.
    Prep Time30 mins
    Cook Time35 mins
    Total Time1 hr 5 mins
    Course: Entree
    Cuisine: American
    Servings: 8
    Calories: 569kcal
    Author: Chef Dennis Littley

    Ingredients

    Crabcakes

    • 1 lb crab meat jumbo lump lump or claw, wild-caught
    • 1 tablespoon Italian parsley finely chopped
    • 1 tablespoon roasted red peppers or fresh red peppers finely chopped may be left out
    • 1 tablespoon sweet onions finely chopped
    • ¼ cup seasoned bread crumbs

    Imperial Sauce

    • ½ cup Hellman’s Mayonnaise
    • 1 large egg
    • 1 tablespoon sugar
    • 1 teaspoon Old Bay Seasoning
    • 1 dash of Worcestershire sauce
    • 1 squeeze of fresh lemon juice

    Cole Slaw

    • 1 small head of cabbage – cored and sliced very thinly cored and sliced very thin
    • ½ small red pepper or carrot sliced thinly and chopped
    • 1 ½ cups mayonnaise
    • 2 tablespoons apple cider vinegar
    • ¼ cup sugar
    • 1 teaspoon sea salt or to taste
    • ½ teaspoon black pepper or to taste

    Boardwalk Fries

    • 2 large potatoes washed and cut into shoestring french fries
    • 2 cups vegetable oil to fry potatoes to fry potatoes
    • Old Bay Seasoning to taste
    Prevent your screen from going dark

    Instructions

    • Crabcakes
    • Mix crabmeat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.
    • In another bowl add the mayonnaise, and egg and mix together, then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
    • Add the imperial sauce to the crabmeat and mix together gently, add in the bread crumbs and work them into the mixture.
    • Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crabcakes
    • Divide the crabmeat mixture into 8 small crabcakes
    • If you are frying the crabcakes, lightly coat the crabcake in panko bread crumbs, and sauté in olive oil till golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.
    • Cole Slaw
    • Mix mayonnaise, sugar, vinegar, sea salt and black pepper in a small bowl, blend the ingredients completely. Allow to sit for about 5 minutes so sugar fully dissolves, then remix the ingredients
    • Mix together cabbage and red pepper, then add in coleslaw dressing and mix well to make sure all the cabbage and red peppers are thoroughly coated.
    • Refrigerate until ready to use

    Boardwalk Fries

    • Place cut potatoes in a large bowl and rinse well with cold running water until the water becomes clear. Cover cut potatoes with water 1-inch past potatoes refrigerate for at least one hour
    • Using a deep skillet, heat canola oil to 350 degrees (use a thermometer)
    • Dry potatoes in kitchen towels to get all the water off of them
    • Very Carefully Add dry potatoes to oil and fry until golden brown about 5-6 minutes, remove from pan and dry on paper towels. (you have just blanched the potatoes)
    • When ready to serve re-fry the potatoes for 3-4 minutes to get them crispy.
    • Sprinkle liberally with Old Bay seasoning

    Build your sandwich

    • Place crabcake on the bun
    • Top with french fries and coleslaw and enjoy!

    Nutrition

    Calories: 569kcal | Carbohydrates: 30g | Protein: 16g | Fat: 43g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 1235mg | Potassium: 730mg | Fiber: 6g | Sugar: 13g | Vitamin A: 489IU | Vitamin C: 69mg | Calcium: 115mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Sandwich Recipes

    • Leftover Prime Rib Sandwich
    • Slow Cooker Texas Pulled Pork
    • Pepperoni Pizza Grilled Cheese Sandwich Recipe
    • The Ultimate Pulled Pork Cheeseburger

    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. john@kitchenriffs

      July 14, 2013 at 1:11 pm

      I haven’t made crab cakes in years! And never had one in a slider – really like the idea. I definitely would include the red pepper in mine – such great flavor, plus it looks so nice. Super recipe for Imperial Sauce, too. Good post – thanks.

      Reply
    2. Kim | a little lunch

      July 11, 2013 at 1:08 pm

      Dennis, your Imperial Sauce is the perfect binder for these crab cakes. So many recipes add too much “stuff.” (Which takes away from the flavor of the crab, IMHO.) This recipe is what crab cakes are all about! And… double dipped fries, plus slaw? Absolutely! Quick question… do you grill the buns? I was looking (intensely) at your photos and it appears they are (which would give a nice “crunch”), but I wanted to ask “The Chef” to be sure. 🙂 Bookmarked for future (and hopefully frequent) reference.

      Reply
    3. Rachel

      July 11, 2013 at 11:19 am

      5 stars
      Yum– the best part is that you put the fries right on the slider. And I love crab. I wonder if it’s possible to get any halfway decent crab smack-dab in the middle of Tennessee. I’m gonna search . . .

      Reply
    4. Betty Ann @Mango_Queen

      July 11, 2013 at 10:54 am

      5 stars
      I love crabcakes, esp in the summer. Never thought of making them for sliders, but now you just inspired me. Thanks for sharing, Chef Dennis!

      Reply
    5. Vicki Bensinger

      July 11, 2013 at 10:15 am

      Oh this looks delicious Dennis. I haven’t made crab cakes in quite some time. I just saved this recipe to try.

      I wish I could have the chance to meet you in St Louis but I’m travelling. Hope the conference goes well.

      Reply
    6. kelly @ kellybakes

      July 11, 2013 at 10:03 am

      I had my first real crabcake in MD this past fall and had I know they were this easy to make, I would have been eating them a whole lot more and a whole lot sooner!

      Reply
    7. Lea Ann (Cooking On The Ranch)

      July 11, 2013 at 8:15 am

      5 stars
      I’m loving that Boardwalk Sauce, some of my favorite things in that. Pinning this to my Community Slider Board.

      Reply
    8. RavieNomNoms

      July 11, 2013 at 7:15 am

      I love love love crabcakes! They are a weakness of mine!

      Reply
    9. Cher

      July 11, 2013 at 6:29 am

      This is a great concept – few things say “summer at the beach” like crab cakes.

      Reply
    10. Becki's Whole Life

      July 11, 2013 at 6:26 am

      I love that you added the boardwalk fries and coleslaw to this yummy crabcake. The imperial sauce sounds amazing – what a great sandwich!

      Reply

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