East Coast Crab Cake Sliders (Printable)

Sweet lump crab cakes, herbed and pan-seared, served slider-style with creamy, tangy Old Bay sauce.

# Components:

→ Crab Cakes

01 - 1 pound lump crab meat, inspected for shell fragments
02 - 1/2 cup mayonnaise
03 - 1 large egg, lightly beaten
04 - 1 tablespoon Dijon mustard
05 - 1 tablespoon Worcestershire sauce
06 - 2 teaspoons Old Bay seasoning
07 - 1/2 cup panko breadcrumbs
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1/4 cup celery, finely diced
10 - 1/4 cup red bell pepper, finely diced
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon salt
13 - 1 tablespoon lemon juice
14 - 2 tablespoons unsalted butter, for frying
15 - 2 tablespoons neutral oil, for frying

→ Old Bay Chaos Sauce

16 - 1/2 cup mayonnaise
17 - 2 tablespoons sour cream
18 - 1 tablespoon ketchup
19 - 1 tablespoon Dijon mustard
20 - 2 teaspoons Old Bay seasoning
21 - 1 teaspoon lemon juice
22 - 1 teaspoon hot sauce (optional)
23 - 1 small garlic clove, minced
24 - Freshly ground black pepper, to taste

→ For Serving

25 - 8 slider buns or small soft dinner rolls
26 - Butter lettuce leaves
27 - Tomato slices (optional)
28 - Lemon wedges

# Method:

01 - In a small bowl, whisk together mayonnaise, sour cream, ketchup, Dijon mustard, Old Bay seasoning, lemon juice, hot sauce if desired, minced garlic, and black pepper. Cover sauce and refrigerate until serving.
02 - Gently fold together crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, parsley, celery, red bell pepper, black pepper, salt, and lemon juice in a large mixing bowl. Mix only until just combined to keep the crab pieces intact.
03 - With damp hands, form the mixture into 8 uniform patties, approximately 2 inches wide and 3/4 inch thick. Arrange on a parchment-lined tray and refrigerate for at least 15 minutes to set.
04 - Heat unsalted butter and neutral oil in a large skillet over medium heat. Working in batches, cook crab cakes for 3 to 4 minutes per side until deeply golden and heated through. Transfer to a paper towel-lined plate to drain.
05 - Lightly toast slider buns if preferred. Spread Chaos Sauce on the base of each bun, then layer with butter lettuce, a warm crab cake, and a tomato slice if using. Top with more sauce and cap with bun tops. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Easy to prep and cooks quickly so you get a sophisticated dish in under forty minutes
  • Bursting with classic East Coast flavor thanks to Old Bay and plenty of fresh herbs
  • Great for gatherings or weeknight dinners since sliders are just the right size for sharing
  • No deep frying or tricky shaping just simple pan-searing and a quick chill for stress-free success
02 -
  • High in protein and omega three fatty acids
  • Brings out real flavors of sweet crab with just the right seasoning
  • Perfect for make ahead since you can mix and shape cakes a few hours early
03 -
  • I learned fast that gently folding the crab meat with clean hands avoids overmixing and gives you those restaurant style big flavorful chunks
  • Sear in a mix of butter and neutral oil for the best of both flavor and browning
  • A squeeze of lemon just before eating always wakes up all the flavors and takes these sliders over the top

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