I’ve been wanting to make these crab cake sliders for the longest time but believe it or not I could never find the perfect size of cute little slider buns I wanted. I decided to make my own and I am so glad I did! They were incredibly tasty and the best part about making your own sliders, you can make the buns as small as you want! Typically you will find sliders being served as little hamburgers but I wanted to mix things up and get creative with them, so crab cakes it is! These sliders are phenomenal – crispy crab cakes, cool crunchy coleslaw, tangy blue cheese and peppery arugula all packed into one incredibly soft and tender homemade slider bun. Remarkable flavors packed into such a cute little package, what’s not to love?
What is a slider?
When it comes to this type of “slider” – We are talking mini BURGERS. A slider is a popular American dish which consists of a steam-grilled sandwich (generally a hamburger) typically around 2 inches in size. One common theory as to why they are called sliders is the way that they slide across the griddle before adding the toppings (to make room for more patties). Another theory is the fact that they “slide” down easy as you’re eating a few. Because of their size, it’s easy to eat more than one! And trust me, you will.
Ingredients
For Crab cakes
Crab meat – I used canned crab. Bell Pepper – I used red, feel free to use your preference – chopped finely. Green Onion – Chopped. Crackers – For the crispy coating. Use your favorite! Mayonnaise – Use your favourite. Lemon Juice – Freshly squeezed or store bought will work. Salt & Pepper – To taste. Flour– I used all-purpose. Egg – Large.
For Cole Slaw
Cabbage – Shredded. Buttermilk – If you don’t have buttermilk readily available you can substitute 1 teaspoon of white vinegar or lemon juice plus enough milk to make 1/4 cup. You can also use plain yogurt! Lemon Juice – Freshly squeezed or store bought will work. Mayonnaise – Use your favorite. Salt & Pepper – To taste.
For Sliders
Slider Buns – You can use store bought slider buns or find my recipe here. Tomatoes – Medium, sliced thinly. Blue Cheese – If you don’t like blue cheese you can substitute for ranch or mayo. Baby Arugula – To add a nice peppery taste to the sliders.
How to make crab cake sliders
How to serve these crab cake sliders
Assembly is key in making the perfect sliders. Repeat with the rest and see if you can only eat one, I couldn’t – but at 234 calories per slider, who cares? The simple coleslaw I made to go with these crab cake sliders makes all the difference. You really need the coleslaw because they might be too dry otherwise. Unless, of course you want to substitute with some extra mayo to go with them – but trust me, coleslaw is the way to go here. These little sea bug burgers are perfect for a party, a get together with friends, a surprise for your significant other, or simply perfect just for you.
Can I make these in advance?
Conveniently, you can make your crab cakes ahead of time! Follow the steps above and then place the uncooked crab cakes on a baking sheet in the freezer until firm, about 2 hours. Next, wrap each of them in plastic wrap and place in a plastic freezer bag. They will keep in your freezer for up to 2 months! When you want to make sliders just defrost the crab cakes in the refrigerator overnight before cooking.
Storing leftovers
Crab Cakes
Your leftover crab cakes can keep up to 3-5 days in the refrigerator, stored in an airtight container. Cooked crab cakes will last 4-6 months in the freezer, therefore – leftovers can easily be transformed into a delicious future meal!
Coleslaw
Properly stored in an airtight container, leftover coleslaw will last for 3-5 days in the refrigerator.
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