Golden Jumbo Lump Crab Cake Sliders with Old Bay Remoulade

These golden jumbo lump crab cake sliders are the ultimate coastal indulgence, made with zero fillers and pure Maryland blue crab. Pan-seared in clarified butter until deeply browned, each bite delivers sweet, tender crab with a crisp, buttery crust.

Toasted brioche and a zesty Old Bay remoulade complete the picture. Ready in under 30 minutes, they're perfect for a special dinner, game-day spread, or any occasion that calls for a touch of luxury.

Crab cakes are a beloved classic, but too often they're weighed down with breadcrumbs and filler that mask the delicate flavor of the crab. This recipe strips away everything but the essentials: jumbo lump crab meat, a light binder, and a quick pan-sear in clarified butter.

The result is a slider that lets the crab shine, with a golden crust that gives way to moist, sweet lumps inside. The optional remoulade adds brightness and a hint of heat, while the brioche bun provides a soft, buttery contrast.

Ingredients

Why this recipe works

The method here is all about preserving the integrity of the crab. By folding the ingredients gently and using just enough binder to hold the cakes together, the lumps remain intact and juicy.

The crushed saltine crackers add a subtle crunch without overwhelming the crab, and the mayonnaise and egg work as emulsifiers to keep the cakes moist during cooking. This is the classic Maryland approach, and it's what makes the texture so satisfying.

Clarified butter is the key to a deep golden crust. Because the milk solids have been removed, it can be heated to a higher temperature without burning, giving the crab cakes a rich, nutty flavor and a crisp exterior that locks in moisture.

The high heat also ensures a quick cook, so the crab stays tender and never turns rubbery. The result is a slider that's crisp on the outside, succulent on the inside, and bursting with sweet crab flavor.

Notes and substitutions

Jumbo lump crab meat is the star here; look for it fresh or pasteurized in the refrigerated seafood section. It's the largest, most intact pieces of crab, and they make for a beautiful presentation. If you can't find jumbo lump, lump crab meat works too, but try to pick out any shell bits and handle it gently. Avoid canned crab that is shredded or has a strong fishy smell.

This recipe uses exactly the ingredients shown in the video: jumbo lump crab, mayonnaise, egg, Dijon, Old Bay, and crushed saltines. No extra fillers, no secret ingredients. The remoulade is a simple combination of mayonnaise, Old Bay, and a few pantry staples, but you can use your favorite store-bought remoulade or even a squeeze of lemon. The sliders are also delicious without the remoulade, just with a sprinkle of Old Bay on top.

• jumbo lump blue crab meat: lump crab meat or a mix of lump and backfin; avoid canned crab that is shredded too fine.
• clarified butter: ghee or a neutral oil with a high smoke point, such as canola or grapeseed.
• saltine crackers: panko breadcrumbs or crushed buttery crackers; reduce the amount if using panko.
• mini brioche buns: small slider rolls or potato rolls; toast them lightly to keep them sturdy.

Equipment

• Large mixing bowl
• Rubber spatula
• Large skillet
• Fish spatula
• Paper towels
• Cutting board