Crab Cake Sliders with Homemade 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.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: crab cake sliders
Servings: 10
Calories: 234kcal
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
- ¼ 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
- ½ cup blue cheese
- baby arugula
Preheat oven to 375℉. 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.
- 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!
-
Properly stored in an airtight container, leftover coleslaw will last for 3-5 days in the refrigerator.
Serving: 1slider | Calories: 234kcal | Carbohydrates: 24g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 393mg | Potassium: 210mg | Fiber: 2g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 25mg | Calcium: 96mg | Iron: 2mg