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Crab Cake Sliders

  • Yield: Serves 10
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes

Crab Cake Sliders


  • 1/2 cup plus 2 tsp Vegetable oil, divided
  • 1/2 cup Red bell pepper, minced
  • 1/2 cup Yellow onion, minced
  • 1 lb Fresh lump crabmeat, drained
  • 3/4 cup Panko breadcrumbs
  • 1/2 cup Mayonnaise
  • 1/4 cup Romano, finely shredded
  • 1 Egg, lightly beaten
  • 1 tsp Cajun seasoning
  • 1 tsp Fresh lemon juice
  • 1 cup loosely packed Baby arugula
  • 10 Slider rolls or mini pretzel rolls
  • Horseradish sauce (optional)


  1. In a medium skillet heat 2 teaspoons of the oil over medium heat. Add bell pepper and onion; cook and stir 3 to 5 minutes or until softened. Remove skillet from heat and set aside.
  2. In a large bowl combine crabmeat, panko, mayonnaise, cheese, egg, seasoning and lemon juice. Add onion mixture, and salt and pepper to taste; mix well.
  3. Divide into 10 equal portions; form 2 1/2-inch patties, 1/2-inch thick. Cover and refrigerate 30 minutes.
  4. In a large, deep skillet heat remaining 1/2 cup oil. Add crab patties in batches; cook 2 to 3 minutes per side or until golden brown. Transfer to a cooling rack lined with paper towels.
  5. Place arugula on the bottom of each roll. Top with 1 crab cake and horseradish sauce if desired.
  6. Serve warm.


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