If you’re searching for a show-stopping party bite or a weeknight treat with a punch of flavor, look no further than Cajun Crab Cake Sliders. Each slider is bursting with succulent crab, vibrant veggies, a hint of Southern spice, and all the zesty richness of a classic remoulade—sandwiched in a pillowy brioche bun. These sliders deliver everything you love about a big New Orleans–style crab cake, but in the perfect two-bite package. Sized for sharing, easy to assemble, and impossible to resist, Cajun Crab Cake Sliders will steal the spotlight at any table.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference in these sliders. Each component—whether bold or subtle—adds a unique layer to the final flavor, texture, or stunning appearance. Here’s what you need and why you shouldn’t skip a single item:
- Jumbo lump crabmeat: The rich, sweet star of the show—pick over carefully for shells for the very best texture.
- Celery ribs (finely diced): Lends crunch and freshness, giving the crab cakes a welcome contrast.
- Green bell pepper (finely diced): Adds color and a soft sweetness that balances the Cajun spices.
- Scallions (thinly sliced): Their mild onion flavor lifts every bite and visually brightens the mixture.
- Large egg: Acts as binder for everything, keeping the patties intact while they cook.
- Mayonnaise: Brings creamy moisture that keeps the cakes tender without being heavy.
- Dijon mustard: Introduces a little snappy tang, which perfectly complements the crab.
- Cajun seasoning: This is where the bold, slightly smoky Southern heat comes in—adjust to taste.
- Worcestershire sauce: Gives the mixture savory depth and that umami X-factor.
- Lemon pepper seasoning: Brightens up the mix with citrus and a touch of spice.
- Finely crushed Saltine crackers: The classic Southern binder; they keep the cakes light and flaky.
- Canola oil: For a crisp golden crust on the crab cakes without any heavy flavor.
- Brioche slider buns (toasted): Their soft, slightly sweet flavor is the perfect cushion.
- Remoulade sauce: Creamy, tangy, and full of herbs—this ties everything together.
- Lettuce leaves: A cool crunch that brings balance and visual appeal.
- Tomato slices: Juicy, fresh, and the perfect topper for the warm crab cakes.
How to Make Cajun Crab Cake Sliders
Step 1: Sauté the Veggies
Begin by adding a tablespoon of canola oil to a skillet over medium heat. Toss in your diced celery, bell pepper, and scallions, and cook them gently for 2–3 minutes. You want them just softened and fragrant—this quick sauté mellows the flavors and ensures every slider has a harmonious, non-crunchy bite. Set them aside and let them cool slightly before mixing.
Step 2: Whisk Together Wet Ingredients & Seasonings
In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Cajun seasoning, Worcestershire sauce, and lemon pepper seasoning. This creamy, seasoned mixture brings everything together while providing the bold Cajun foundation that makes these sliders irresistible.
Step 3: Fold in Crab, Veggies & Crackers
Gently fold the cooled vegetables, jumbo lump crabmeat, and crushed Saltine crackers into your seasoned base. Don’t overmix—treat the crab with care to keep those meaty chunks intact. The mixture should be just moist enough to hold together without being wet.
Step 4: Shape the Crab Cakes
Using about ¼ cup of the mixture for each, form the crab cakes into 10 small, even patties. Keep them compact, but don’t press too hard; you want the interior to stay tender and light. Lay them out on a tray as you go—they’re ready for their quick pan-fry.
Step 5: Pan-Fry to Crispy Perfection
Heat the remaining oil in your skillet over medium. When it shimmers, carefully add the crab cakes in batches, making sure not to crowd the pan. Fry each for 3–4 minutes per side, flipping gently, until you see a deep golden crust. Drain briefly on paper towels while you toast your slider buns.
Step 6: Build the Sliders
To assemble, spread a generous dollop of remoulade sauce over the bottom half of each toasted brioche bun. Top with a crisp crab cake, a fresh slice of tomato, and a leaf of cool lettuce. Cap with the top bun, serve while warm, and watch them disappear.
How to Serve Cajun Crab Cake Sliders
Garnishes
Bring your Cajun Crab Cake Sliders to life with a flourish of garnishes. Try a sprinkle of finely chopped parsley for color, a scattering of snipped scallions for fresh zip, or an extra wedge of lemon on the side—perfect for squeezing over just before that first bite. A little extra remoulade drizzled across the top never hurts either!
Side Dishes
Sliders love company! Serve your Cajun Crab Cake Sliders alongside classic Southern sides like hand-cut fries, tangy coleslaw, or a crisp corn and tomato salad for a refreshingly light balance. If you’re hosting a crowd, pile up kettle chips, pickles, or a batch of buttermilk hushpuppies to round out the spread.
Creative Ways to Present
The beauty of Cajun Crab Cake Sliders is that they’re endlessly customizable for any celebration. For casual gatherings, arrange the sliders on a board with bowls of extra remoulade, spicy pickles, and lemon wedges. For a plated appetizer, skewer each slider with a colorful cocktail pick for an easy-grab bite. Or, go mini and use smaller rolls for true two-bite crab cake sliders—they’ll be the talk of the party!
Make Ahead and Storage
Storing Leftovers
Leftover Cajun Crab Cake Sliders are a treat waiting for a second act. For best results, store the formed (but uncooked) crab cakes on a parchment-lined baking sheet, covered tightly. Once cooked, keep them in an airtight container, with a piece of parchment between layers to prevent sticking. Assemble sliders fresh for best texture, but leftovers will keep for up to 2 days in the fridge.
Freezing
Want to plan ahead? Shape the uncooked crab cakes and freeze them flat on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge before pan-frying. Cooked patties can also be frozen, but may lose some crispness after reheating.
Reheating
To revive your Cajun Crab Cake Sliders, reheat the patties in a 350°F (175°C) oven for about 10 minutes or until sizzling and crisp again. For extra crust, give them a quick skillet sear. Avoid microwaving, as it can make the patties soggy. Refresh buns and assemble just before serving for guaranteed crunch.
FAQs
Can I use canned crab instead of fresh lump crabmeat?
Absolutely! While fresh jumbo lump crabmeat provides unmatched flavor and texture, high-quality canned crab works nicely in a pinch. Drain it well and gently pick out any shell pieces before mixing.
How spicy are Cajun Crab Cake Sliders?
The heat level is moderate and approachable for most. Want more spice? Simply increase the Cajun seasoning or add a few dashes of your favorite hot sauce to the mixture or remoulade. For a milder version, use less Cajun seasoning.
Can I make the patties ahead of time?
Yes! You can form the crab cakes up to a day ahead and keep them tightly covered in the fridge. This actually helps them hold together even better when cooked, making them ideal for party prep.
What’s the best substitute for Saltine crackers?
If you don’t have Saltines, you can use panko breadcrumbs for a similar light texture. Even finely crushed Ritz crackers or plain bread crumbs will work in a pinch—skip anything heavily seasoned.
How do I keep the crab cakes from falling apart while cooking?
The key is to handle them gently and not skimp on the binders (egg and mayo). Be sure the mixture isn’t too wet. Letting the patties chill for at least 20 minutes before frying helps them firm up and hold together when flipped.
Final Thoughts
Once you bite into a warm, golden, flavor-packed Cajun Crab Cake Slider, you’ll wonder how you ever hosted a gathering without them. They’re packed with personality, simple enough for a weeknight, and sure to delight every seafood lover at your table. Gather your ingredients, put on some jazz, and treat yourself to the Southern comfort of Cajun Crab Cake Sliders soon—you’ll be hooked!
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Cajun Crab Cake Sliders Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 sliders
- Category: Appetizer / Sandwich
- Method: Pan-Fry
- Cuisine: Southern American / Cajun
- Diet: Non-Vegetarian
Description
These Cajun Crab Cake Sliders are a flavorful twist on a classic seafood favorite, perfect for parties or a delicious appetizer. The spicy crab cakes are served on toasted brioche buns with zesty remoulade sauce, lettuce, and tomato slices.
Ingredients
Crab Cakes:
- 1 pound jumbo lump crabmeat, picked over for shells
- 2 celery ribs, finely diced
- ½ green bell pepper, finely diced
- 2 scallions, thinly sliced
- 1 large egg
- ⅓ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon pepper seasoning
- 1 cup finely crushed Saltine crackers
- 5 tablespoons canola oil, divided
Assembly:
- 10 brioche slider buns, toasted
- ½ cup remoulade sauce
- Lettuce leaves
- Tomato slices
Instructions
- Sauté Vegetables: Heat 1 tablespoon oil in a skillet over medium heat. Add celery, bell pepper, and scallions, cooking for 2–3 minutes until softened. Remove from heat and let cool slightly.
- Mix Crab Cakes: In a large mixing bowl, whisk together egg, mayonnaise, Dijon, Cajun seasoning, Worcestershire sauce, and lemon pepper seasoning. Fold in crabmeat, sautéed vegetables, and crushed crackers until just combined.
- Shape and Cook: Shape mixture into 10 patties using about ¼ cup for each. Heat remaining oil in skillet and cook patties for 3–4 minutes per side until golden brown.
- Assemble Sliders: Spread remoulade on bottom buns, top with crab cake, a tomato slice, and lettuce. Place top bun and serve warm.
Notes
- For spicier sliders, increase Cajun seasoning or add a dash of hot sauce.
- Patties can be made ahead and refrigerated before cooking.
- Serve with extra lemon wedges for brightness.
Nutrition
- Serving Size: 1 slider
- Calories: 324
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 65 mg
