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crabcake slider
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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



  • 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


  • 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!


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