Crab Cake Sliders Recipe

Prepare mixture

In a large mixing bowl gently combine panko, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, chopped parsley, sliced scallions, Old Bay seasoning, lemon zest, salt, and pepper. Mix until just combined — avoid breaking up the lumps in the crab meat.

Fold in crab

Add the lump crab meat to the bowl. Using a spatula or your hands, fold the crab into the binding mixture carefully, preserving large pieces. Taste a small amount of mixture and adjust seasoning if needed.

Form cakes

Divide the mixture into 8 equal portions (about 2 oz/55 g each for small sliders). Gently shape each portion into a compact patty about 2.5–3 inches in diameter and 3/4-inch thick. Place formed patties on a tray and chill in the refrigerator for at least 20 minutes to firm up (this helps them hold together while cooking).

Cook crab cakes

Heat a large nonstick or cast-iron skillet over medium heat. Add the unsalted butter and allow it to foam but not brown. Working in batches if necessary, add the chilled crab cakes and cook 3–4 minutes per side, until golden brown and heated through. Carefully flip once to avoid breaking. If cakes are browning too quickly, reduce heat to medium-low and cover briefly to ensure they cook through.

Keep warm

Transfer cooked crab cakes to a baking sheet and keep warm in a low oven (about 200°F / 95°C) while you finish remaining cakes and assemble sliders.

In a small bowl combine mayonnaise, Creole or Dijon mustard, chopped capers, minced cornichon or pickle, hot sauce, paprika, lemon juice, Worcestershire sauce, grated garlic, salt, and pepper. Whisk until smooth and well blended. Taste and adjust acidity, heat, or salt as desired. Chill at least 10 minutes to allow flavors to meld before serving.

Toast buns

Lightly brush cut sides of the slider buns with a little butter or oil (optional). Toast cut-side down in a skillet or under a broiler until golden, about 1–2 minutes. Watch closely to avoid burning.

Dress greens

In a small bowl toss the arugula-frisée mix with 1 teaspoon olive oil, a squeeze of lemon juice (about 1/2 teaspoon), and salt and pepper to taste. Toss gently to coat.

Assemble sliders

Spread about 1 tablespoon of remoulade on the bottom half of each toasted bun. Top with a small handful of dressed arugula-frisée (about 1 tablespoon), then place a warm crab cake on top. Spoon an additional 1 teaspoon remoulade on the crab cake if desired, then cap with the top bun. Repeat for remaining sliders.

Serve

Arrange sliders on a platter. Serve immediately with lemon wedges on the side for squeezing over the crab cakes.