Crab Salad Sliders Recipe

Prepare crab

Inspect the lump crab meat for shells and gently pick through to remove any cartilage or shell fragments. Place crab in a large mixing bowl and gently break any large clusters so pieces remain chunky.

Mix dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1 tsp extra virgin olive oil, 1 tsp Old Bay seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp lemon zest and 1/2 tsp hot sauce (if using) until smooth and emulsified.

Combine salad

Add the finely diced celery (1 cup), diced red bell pepper (1/2 cup), sliced green onions (3 tbsp) and chopped parsley (2 tbsp) to the bowl with crab. Pour the dressing over the crab and vegetables. Using a rubber spatula, gently fold the dressing into the crab until evenly coated, taking care not to overwork the meat. Taste and adjust seasoning with additional lemon juice or salt if needed. Refrigerate for at least 20 minutes (or up to 2 hours) to let flavors meld.

Prep buns

Preheat oven to 350°F (175°C). Arrange the 12 mini brioche buns on a baking sheet, cut-side up. Brush the insides lightly with melted butter (about 2 tbsp total) and spread a thin layer of mayonnaise (about 2 tbsp total) on the bottom halves. Toast in the oven for 5–7 minutes until just golden and warmed through. Remove and let cool slightly.

Assemble sliders

Place a small leaf of lettuce on each bottom bun. Spoon approximately 1 oz (roughly 2 heaping tablespoons) of the chilled crab salad onto each lettuce-lined bottom bun so you have 12 evenly filled sliders. Top the crab with a couple of thin cucumber slices. If using, add a few capers and a microgreen or dill sprig for garnish. Place the top bun on each slider.

Finish & serve

Arrange the sliders on a platter. Serve immediately with thin lemon wedges on the side for squeezing over the crab. If desired, serve additional hot sauce or extra Old Bay for guests.

Scatter extra capers over selected sliders or place a small sprig of dill or microgreens on top of each slider for visual appeal and a fresh herb note.