Baked Crab Cake Sliders

Enjoy tender, flavorful crab cakes perfectly seasoned with shallots, garlic, and a hint of spice. Paired with a creamy, tangy sauce and nestled between soft, buttery brioche buns, these Baked Crab Cake Sliders are a mouthwatering dish that strikes the perfect balance between elegance and comfort food!

Crab cakes, a beloved coastal delicacy, are a combination of succulent fresh crab meat, savory seasonings, and binding ingredients. Traditionally made with lump crab meat, shallots, garlic, mayonnaise, and a touch of salt, these cakes have a delicate flavor that makes them an excellent crab cake. The addition of cornflake crumbs or panko breadcrumbs provides a satisfying crunch, while the egg white helps bind everything together. These flavorful cakes are the star of the show in these baked crab cake sliders, offering a delightful twist on the classic crab cake!

Baked crab cake sliders take the irresistible goodness of crab cakes and transform them into bite-sized sandwiches that are ready for any occasion. By shaping the crab cake mixture into smaller patties, about a quarter cup each, you can easily sandwich them between soft and buttery brioche slider buns. The result? A delightful blend of textures and flavors that will keep you coming back for more!

The best part about this recipe? You don’t need to be an experienced cook to whip up these baked crab cake sliders. With a few simple steps and a hot oven, even the seasoned home chef can achieve golden-brown perfection without any hassle! No need to worry about flipping delicate crab cakes on the stovetop—simply place the formed patties on a parchment-lined baking sheet and let the oven work its magic.

Whether you’re hosting a gathering, planning an appetizer spread, or craving an elegant lunch or dinner, crab cake sliders are versatile enough to suit any occasion!

If you loved crab as much as we do, you’ll also love this 10 Minute Crab Dip with the easiest 3 ingredient crab cake sauce! Or take it to the next level with this 20 Minute Crab Fried Rice or Crab Linguine!

Why You’ll Love This Recipe

• Each bite delivers a burst of fresh, tender crab meat complemented by the perfect balance of shallots, garlic, and seasonings.
• The convenience of baking these sliders means you can enjoy all the deliciousness without the fuss and mess of frying. Simply pop them in the oven, and while they bake to golden perfection, you can focus on preparing the rest of your meal.
• These sliders are incredibly versatile, making them a go-to option for various occasions. Serve them as a party appetizer that will impress your guests, or create an elegant lunch or dinner by pairing them with a side salad or some crispy fries.
• The combination of the zesty lemon, creamy mayo, and a touch of Sriracha creates a crab cake sauce that perfectly complements the crab cakes and is easy to make!

Ingredients You’ll Need

• Shallot & Garlic – Adds depth and aromatic flavors to the crab cakes, enhancing the overall taste of the dish.
• Lump Crab Meat – Brings sweetness and delicate texture to the crab cakes, creating a rich and satisfying mouthfeel.
• Mayonnaise – The mayonnaise serves as a binding agent, helping to hold the crab cakes together while adding a creamy and moist texture to the mixture.
• Salt – Enhances the flavors of the crab cakes, bringing out the natural sweetness of the crab meat and balancing the other seasonings.
• Egg White – Acts as a binder, ensuring that the crab cakes hold their shape during baking and providing a light and fluffy texture.
• Corn Flake Crumbs (or Panko) – Add a crispy and crunchy coating to the crab cakes, creating a contrast in texture.
• For serving: Serve with slider-sized brioche buns and fresh lettuce.

Crab Cake Sauce:

• Mayonnaise – Forms the base of the sauce, contributing a creamy and smooth consistency.
• Lemon Juice – Brings a refreshing tanginess to the sauce, brightening the flavors of the crab cakes and providing a hint of acidity.
• Sriracha Sauce – Adds a touch of heat and spiciness to the sauce, creating a kick that complements the sweetness of the crab cakes.

How To Make Baked Crab Cake Sliders (In The Oven)

Prepare the shallot and garlic: Add a small pan to the stovetop over low heat. Add the prepared shallot and garlic. Saute for about 5 minutes or until they begin to soften. Set aside to cool while preparing the crab cakes.

Assemble the crab cake base: In a large bowl, add the crab meat, mayonnaise, salt, egg white, and cornflake crumbs. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined. If the mixture is too dry, add a little more mayonnaise. If the mixture is too wet, slowly add a few more cornflake crumbs. Add the sautéd shallot and garlic to the crab mixture and mix until evenly distributed.

Shape the crab cakes: Use a 1/4 cup measuring cup to form each crabcake into small individual patties. Place them on a parchment-lined baking sheet and cover. Place in the fridge for at least 30 minutes or up to overnight to firm up and develop their flavors.

Bake the crab cakes: Preheat the oven to 400F. Bake the crab cake sliders for 20-25 minutes until they are golden brown on top.

Assemble the crab cake sauce: While the crab cakes are baking, place the sauce ingredients in a small bowl and whisk until fully combined.

Assemble the sliders: Toast the slider buns in a lightly greased pan (optional). Place a baked crab cake on top, followed by a spoonful of sauce. Add lettuce to the top. Serve and enjoy!

Recipe Tips

• When sautéing the shallot and garlic, make sure to keep the heat low to prevent them from burning, as burnt garlic could make the crab cakes taste bitter.
• Be gentle when mixing the ingredients together. Overmixing can break up the crab meat and result in a mushy texture. Aim to combine everything just enough to ensure the ingredients are well distributed.
• If you find that the crab cake mixture is too dry, gradually add a bit more mayonnaise until it reaches a moist and cohesive consistency. On the other hand, if the mixture is too wet, add additional cornflake crumbs or panko breadcrumbs a little at a time to absorb the excess moisture.
• To help the crab cakes hold their shape, it’s best to refrigerate the formed patties for at least 30 minutes before baking. This chilling time allows them to firm up, making them easier to handle and preventing them from falling apart during the baking process.
• When baking the crab cakes, keep a close eye on them to avoid overcooking. The goal is to achieve a golden brown exterior while keeping the interior moist and tender. Adjust the baking time accordingly, as oven temperatures can vary. Slightly undercooking is better than overcooking, as the residual heat will continue to cook the crab cakes once they are out of the oven.

Variations

• Add some finely chopped fresh herbs like parsley, dill, or cilantro to the crab cake mixture. These herbs will infuse the crab cakes with a burst of vibrant flavor.
• Experiment with different types of breadcrumbs to give your crab cakes a unique texture and flavor. Instead of cornflake crumbs or panko, try using crushed saltine crackers for a slightly salty and crispy coating or crushed Ritz crackers for a buttery and indulgent twist.
• If you prefer milder heat, swap out the Sriracha sauce in the crab cake sauce for a dollop of creamy horseradish sauce. This substitution will add a subtle tang and creaminess with a different spice profile.
• Customize the toppings for your sliders by adding sliced avocado or juicy tomato slices to enhance the overall freshness. You can also incorporate a tangy element by spreading a layer of tartar sauce or a squeeze of fresh lemon juice onto the slider buns before assembling.

Storing & Freezing

Storing: To store any leftover baked crab cake sliders, let them cool completely and then place them in an airtight container or wrap them tightly in plastic wrap. Refrigerate the crab cake sliders for up to 2-3 days. When ready to enjoy again, gently reheat them in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes until warmed through.

Freezing: If you want to freeze the crab cakes for future use, it’s best to freeze them before baking. Place the formed, uncooked crab cake patties on a parchment-lined baking sheet and freeze until firm. Once frozen, transfer the crab cake patties to a freezer-safe bag or container, making sure to remove as much air as possible to prevent freezer burn. They can be frozen for up to 2-3 months.

When you’re ready to cook the frozen crab cakes, preheat the oven to 400 degrees Fahrenheit. Place the frozen crab cake patties on a parchment-lined baking sheet and bake for 30-35 minutes or until golden brown and cooked through.

FAQ

Can I use canned crab meat instead of fresh lump crab meat?

You can, however, the flavor will not be as good and I don’t recommend. This is the time to use the best fresh crab you can find.

Can I make the crab cakes ahead of time and refrigerate them overnight?

Absolutely! Making the crab cakes ahead of time and refrigerating them overnight is a great option for convenience and will give the crab cakes a chance to develop all the flavors properly.

Can I use a different type of bread for the slider buns?

While brioche slider buns provide a deliciously buttery and soft texture, you can use other types of slider buns as well. Options like potato rolls, Hawaiian sweet rolls, or even mini ciabatta rolls can work wonderfully. Choose the bread that suits your preference, and enjoy!

More Easy Sandwich Recipes

• Zucchini Apple Turkey Burgers
• 4 Ingredient Egg Salad Sandwiches
• Flank Steak Sliders with Chimichurri Slaw
• Meatball Sub Sandwiches

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