Golden Jumbo Lump Crab Cake Sliders with Old Bay Remoulade Tips, FAQ & printable recipe

Tips for success

For the best texture, use a light hand when forming the patties. Press them just enough to hold together, but don't compact them.

If the mixture feels too wet, add a teaspoon of crushed crackers at a time until it holds. If it feels too dry, add a tiny bit of mayonnaise. The goal is a mixture that holds its shape without being dense.

To get a perfectly even crust, make sure the clarified butter is hot enough before adding the crab cakes. A good test is to drop a pinch of cracker crumbs into the pan; they should sizzle immediately.

If the butter starts to smoke, lower the heat slightly. Cook the cakes in batches if needed to avoid overcrowding, which would lower the pan temperature and make the cakes steam instead of sear.

Variations

• Lemon-Herb Crab Cakes: Add 1 teaspoon grated lemon zest and 1 tablespoon chopped fresh parsley to the crab mixture. Serve with a squeeze of lemon over the top instead of remoulade for a brighter, more delicate flavor.
• Spicy Remoulade: Stir 1 teaspoon hot sauce and a pinch of cayenne into the remoulade for extra heat. This pairs well with the sweet crab and adds a nice kick.
• Avocado-Corn Slaw: Top the sliders with a spoonful of fresh corn and avocado slaw instead of lettuce. Toss corn kernels, diced avocado, lime juice, and a little olive oil for a crunchy, creamy topping.
• Gluten-Free Version: Use gluten-free crackers or gluten-free breadcrumbs in place of saltine crackers, and serve on gluten-free slider buns. Ensure the remoulade is gluten-free as well.

Storage and make-ahead

Fridge

Store leftover crab cakes and buns separately in airtight containers in the refrigerator for up to 2 days. The remoulade keeps for up to a week.

Freezer

Freeze uncooked crab cakes on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before cooking.

Reheat

Reheat cooked crab cakes in a 350°F (175°C) oven for 5-7 minutes, or in a skillet over medium heat with a little butter until crisp.

Store leftover crab cake sliders separately in airtight containers in the refrigerator for up to 2 days. The crab cakes can be refrigerated on their own, and the buns and remoulade stored separately.

To reheat, place the crab cakes on a baking sheet in a 350°F (175°C) oven for 5 to 7 minutes, until warmed through. The buns can be toasted again in a skillet. The remoulade can be kept refrigerated for up to a week.

The crab cake mixture can be prepared up to a day in advance and kept covered in the refrigerator. Form the patties and place them on a parchment-lined tray, then cover and refrigerate until ready to cook.

You can also cook the crab cakes fully and reheat them gently. The remoulade can be made up to 3 days ahead and stored in a jar. Toast the buns just before serving for the best texture.

Serving ideas

Serve these sliders warm, straight from the skillet, with the remoulade spooned generously over the crab cake. The brioche buns should be soft and slightly sweet, providing a gentle contrast to the savory crab. A side of coleslaw or a simple green salad with a lemon vinaigrette would round out the meal nicely.

For a more casual presentation, set up a slider bar with extra remoulade, pickles, and hot sauce so guests can customize their own. These sliders are also excellent as an appetizer for a party; simply cut them in half to make bite-sized portions. However you serve them, they're sure to be the highlight of the table.

Frequently asked questions

Recipe card

Golden Jumbo Lump Crab Cake Sliders with Old Bay Remoulade

Prep 20 minCook 8 minTotal 28 minServes 4

Ingredients

• 12 oz jumbo lump blue crab meat
• 2 tbsp mayonnaise
• 1 large egg, beaten
• 1 tsp Dijon mustard
• 1 1/2 tsp Old Bay seasoning
• 3 tbsp crushed saltine crackers
• 3 tbsp clarified butter
• 8 mini brioche buns, split and toasted
• Butter lettuce leaves, for serving
• Old Bay remoulade, for serving

Instructions

1. In a large bowl, gently fold the jumbo lump crab meat with the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, and crushed saltine crackers. Use a rubber spatula and work in a folding motion, being careful not to break up the crab lumps. The mixture should just come together; it will look loose but will hold its shape when formed.
2. Using your hands, gently shape the crab mixture into 8 small patties, about 2 inches wide and 1 inch thick. Press lightly so the patties stay together without compacting the crab. Place them on a plate lined with parchment paper.
3. Place a large skillet over medium heat and add the clarified butter. Heat until the butter shimmers and a small pinch of cracker crumbs sizzles immediately when dropped in. The butter should be hot but not smoking, about 375°F (190°C) if using a thermometer.
4. Carefully place the crab cakes in the hot butter, leaving space between them. Cook for 3 minutes without moving, until the bottom is deep golden brown and crisp. Use a fish spatula to flip them gently, then cook for another 3 minutes until the second side is equally browned and the cakes are heated through to 145°F (63°C) in the center.
5. Transfer the cooked crab cakes to a plate lined with paper towels to absorb any excess butter. Let them rest for 1 minute while you assemble the sliders.
6. If the brioche buns are not already toasted, place them cut-side down in the same skillet over medium heat for 30 to 60 seconds, until golden and lightly crisp. Remove and set aside.
7. Place a butter lettuce leaf on the bottom half of each toasted bun. Set a crab cake on top, then spoon or spread a generous amount of Old Bay remoulade over the crab cake. Cap with the top bun and serve immediately.

Contains: crustaceans, eggs, gluten, milk, mustard

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

24 g

Fat

30 g

Fiber

2 g

Sugar

5 g

Automatic estimate from the ingredient list, not laboratory-verified.