Crab Cake Sliders with Coleslaw

Delicious Crab Cake Sliders with a homemade coleslaw and slider buns, blue cheese and baby arugula. These little morsels are not only adorable but pack a ton of flavor.

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

Keep scrolling to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

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

1. Preheat Oven – Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
2. Make Crab Cakes – Mix all ingredients for the crab cakes in a bowl. Shape into patties and place on prepared baking sheet. Bake for about 15 minutes or until golden.
3. Make Coleslaw – To make coleslaw, mix all coleslaw ingredients in a bowl and set in the fridge until crab cakes are done.
4. Assemble & Serve – To assemble start with bottom slider bun, top with tomato, a bit of the blue cheese, crab cake, coleslaw, baby arugula and top bun. Repeat with remaining ingredients. Serve.

How to serve these crab cake sliders

Assembly is key in making the perfect sliders.

1. Bottom slider bun
2. Tomato slice
3. Blue cheese
4. Crab cake
5. Coleslaw
6. Baby arugula
7. Top slider bun

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.

Did you like this recipe? Try these!

• Blue Cheese and Crispy Friend Onion Burgers
• The Best Homemade Burgers
• KFC Coleslaw
• Burgers with Guacamole
• Honey Rolls
• Greek Lamb Burgers
• Easy Crab Cakes
• Shrimp and Crab Dip Stuffed Tomatoes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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4.41 from 15 votes

Crab Cake Sliders with Homemade Coleslaw

Prep 30 minutes

Cook 15 minutes

Total 45 minutes

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Delicious Crab Cake Sliders with a homemade coleslaw and slider buns, blue cheese and baby arugula. These little morsels are not only adorable but pack a ton of flavor.

US CustomaryMetric

10

Ingredients

For Crab cakes

• ▢ 8 ounce crab meat (canned, drained)
• ▢ 1 red bell pepper (chopped finely)
• ▢ 4 green onions (chopped)
• ▢ 2 ounce crackers
• ▢ 2 tablespoon mayonnaise
• ▢ 2 tablespoon lemon juice
• ▢ salt and pepper to taste
• ▢ 2 tablespoon all-purpose flour
• ▢ 1 egg

For Cole Slaw

• ▢ 3 cups cabbage (shredded)
• ▢ 1/4 cup buttermilk
• ▢ 2 tablespoon lemon juice
• ▢ 3 tablespoon mayonnaise
• ▢ salt and pepper to taste

For Sliders

• ▢ 10 slider buns (click for recipe)
• ▢ 3 medium tomatoes (sliced thinly)
• ▢ 1/2 cup blue cheese
• ▢ baby arugula

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
• Mix all ingredients for the crab cakes in a bowl. Shape into patties and place on prepared baking sheet. You should get at least 10 crab cakes. Bake for about 15 minutes or until golden.
• To make coleslaw, mix all coleslaw ingredients in a bowl and set in the fridge until crab cakes are done.
• To assemble start with bottom slider bun, top with tomato, a bit of the blue cheese, crab cake, coleslaw, baby arugula and top bun. Repeat with remaining ingredients.

Notes

1. 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!
2. Properly stored in an airtight container, leftover coleslaw will last for 3-5 days in the refrigerator.

Nutrition Information

Serving: 1sliderCalories: 234kcal (12%)Carbohydrates: 24g (8%)Protein: 10g (20%)Fat: 11g (17%)Saturated Fat: 3g (19%)Cholesterol: 35mg (12%)Sodium: 393mg (17%)Potassium: 210mg (6%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 818IU (16%)Vitamin C: 25mg (30%)Calcium: 96mg (10%)Iron: 2mg (11%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.