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3 crab cake sliders on a white plate garnished with baby arugula
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4.41 from 15 votes

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
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: crab cake sliders
Servings: 10
Calories: 234kcal


For Crab cakes

For Cole Slaw

For Sliders


  • 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.


  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.


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