Crab Cake Sliders with Remoulade Sauce

Golden, crispy crab cakes stacked on toasted brioche buns with a spicy remoulade…yes, please! This recipe for crab cake sliders is made with jumbo lump crabmeat, Old Bay, and just enough crushed crackers to hold everything together without turning the filling into a dense puck. The whole thing, remoulade included, is done in under an hour and honestly tastes like something you’d order at a waterfront seafood spot.

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We use our Maryland-style crab cake recipe, which cooks quickly and comes together with little effort, making these sliders just as easy for a weeknight dinner as for a party. We top ours with a little arugula, a slice of tomato, and a little remoulade, which goes a long way. Don’t forget to add a side of our Parmesan truffle fries, and you’ve got a full plate.

Key Ingredients and Substitutions

​​The ingredient list is short, but the crab you choose can make or break these crab cake sliders.

The complete ingredient list and measurements are listed in the printable recipe below.

• Jumbo lump crabmeat: This is the star, so quality matters. Jumbo lump gives you large pieces that hold up during mixing and cooking. Claw meat has a stronger flavor and finer texture, which can make the mixture harder to handle. Fresh or refrigerated pasteurized crab is your best option.
• Saltine crackers: About half a cup of finely crushed saltines binds the mixture without making it heavy. Panko absorbs moisture differently and can leave the crab cakes drier, so this is one place where saltines are worth sticking with.
• Old Bay seasoning: Two teaspoons are enough to season the crab without overpowering the crab flavor. It already brings salt, spice, and a little heat, so you don’t need much else.
• Slider buns: We prefer brioche buns. It’s soft with a slight sweetness that goes well with the crab. Hawaiian rolls also work. Toasting the buns in butter keeps them from going soft once everything is assembled.

Make-Ahead and Storage

Make-Ahead: The remoulade can be made up to 3 days in advance and stored in the refrigerator. The crab cake patties can be formed, covered, and refrigerated for up to 24 hours before cooking. The extra chill time actually helps them hold together better.

How to Store: Cooked crab cakes keep in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze cooked crab cakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Always freeze unassembled. The buns and toppings should always be fresh.

How to Reheat: Reheat in a skillet over medium heat for 2 to 3 minutes per side, or in a 350°F oven for about 10 minutes. The skillet method does the best job of bringing back the crispy exterior. Avoid the microwave. It makes them rubbery and soft.

Recipe Tips and Notes

• Handle the crab gently. Over-mixing breaks up the lump crab into smaller pieces, which affects texture and the crab-to-filler ratio. Fold just until everything is combined.
• Chill before you cook. The 30-minute refrigerator rest allows the saltine crackers to absorb moisture from the egg and mayo, which helps hold the patty together in the pan.
• Get the oil hot before adding the crab cakes. A properly preheated pan with shimmering oil gives you a golden crust in about 3 minutes per side. Using cold oil can lead to greasy, pale crab cakes and make them more likely to break when flipped.
• Don’t flip until they’re ready. A crab cake that sticks to the pan isn’t ready. Wait until it releases on its own, and the bottom is deep golden brown. Then it flips cleanly without breaking.

Frequently Asked Questions