Crabcake Slider Recipe

Prepare crabmeat

Place lump crabmeat in a large bowl. Gently pick through to remove any cartilage or shell pieces, being careful to keep lumps as intact as possible for texture.

Make crabcake mixture

To the bowl with crabmeat add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, the lightly beaten egg, 3 tablespoons panko, 2 teaspoons finely chopped shallot, 2 tablespoons chopped chives, 2 teaspoons chopped parsley, 1 teaspoon Old Bay, 1 tablespoon lemon zest, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Using a rubber spatula, fold gently until just combined — do not overmix or the cakes will be dense. If mixture feels too wet to form, add up to 1 more tablespoon panko.

Portion and chill

Portion mixture into 8 equal portions (about 2 oz / 55 g each) and lightly shape into compact patties about 2.5 inches in diameter and 3/4-inch thick. Place on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate for at least 20 minutes to firm (up to 2 hours). Chilling helps them hold together when cooking.

Cook crabcakes

Heat a large nonstick or stainless skillet over medium heat. Add 2 tablespoons butter and 1 tablespoon neutral oil. When butter foams and the pan is hot, add crabcakes (work in batches if necessary) and cook undisturbed until golden brown on first side, 3–4 minutes. Carefully flip and cook second side until golden and cooked through, another 3–4 minutes. Internal temperature should reach 145°F (63°C) if checked. Transfer cooked crabcakes to a warm oven (200°F/95°C) or a plate lined with paper towels while finishing remaining cakes.

While crabcakes chill or cook, make the aioli. In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 2 tablespoons finely chopped chives, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth. For a silkier texture, slowly whisk in 1 teaspoon olive oil. Taste and adjust seasoning or lemon to preference. Refrigerate until assembly.

Prepare buns and greens: Split the 8 mini slider buns. Lightly brush cut sides with olive oil and/or melted butter. Toast cut-side down in a dry skillet or under a broiler until golden, about 1–2 minutes. Keep warm.

Build sliders: Spread about 1 tablespoon of lemon chive aioli on the bottom half of each bun. Place one warm crabcake on each, top with a small handful of microgreens or baby mixed greens (about 1/4 cup per slider), and a sprinkle of extra sliced chives. Add the top bun and gently press to secure.

Finish and serve: Arrange sliders on a platter with lemon wedges. Serve immediately while crabcakes are warm. Provide extra lemon chive aioli on the side for dipping.