Crab Cake Sliders are little layers of seasonal yumminess that feature crab, bright, flavorful kiwi and guacamole. You’ll want to make these for parties, cookouts, birthdays and random Wednesday nights for absolutely no reason.
This is an update to this recipe that I posted on April 16th, 2013.
That’s an entire decade ago!
10 long years.
Things certainly have changed since then.
Here’s a photo of the Crab Cake Sliders in 2013:
And here’s today’s photo:
Isn’t she pretty?
I have always loved crab anything and everything. Crab legs, crab cakes, she crab soup, crab rangoons, crab dip, and on and on.
Especially when I was younger, I loved going to seafood restaurants at the beach (usually Gulf Shores or Panama City Beach) and getting crab legs, crab claws, crab anything because seafood is always better at the shore.
There’s something about the anticipation that builds while you beat the hell out of their shells to get about 1/10th of an ounce of succulent crab meat, then dunk it in warm melted butter.
Then you do it again.
And again.
And again, until you’re…not full.
But that’s what hushpuppies, french fries and coleslaw are for, right?
Oh, and cheesesticks.
And sushi.
The older I get, the slower I enjoy my food. If you inhale it, you can’t taste it. And, I’ve found that once the cooking is over, most of the fun is over. Don’t get me wrong, I love the eating part.
But it’s the prep and cooking that I enjoy the most.
How Do You Make Crab Cake Sliders?
These are baby crab cakes on slider buns topped with guacamole and kiwi salsa. There’s a couple of ways to make them.
You can use imitation crab meat for this recipe and chop it. I happen to actually like it. I love real crabmeat, too, but in some dishes I prefer this. Imitation crab meat, also called surimi, is actually white fish that’s finely chopped and pressed into the shape of either sticks or pieces.
The other option is, of course, lump crab meat from a seafood market or your favorite grocery store. Real crab meat is about triple the price of imitation but is worth it for the real crab lovers.
Your choice of crab is then combined with mayo, dijon mustard, Old Bay, amongst a few other things, and made into cakes.
I made a salsa with kiwi and separately made fresh guacamole to top the crabcakes.
The first time I made these, I topped them with each separately. This time I combined the two because, well, they’re gonna be combined anyway.
What To Serve With Crab Cake Sliders
Typically with sliders, I like to pair them with more casual sides such as:
Y’all will love these.
Here’s your recipe –
Ingredients
- Salsa:
- 2 kiwis, peeled and diced
- 1 16 oz can petite diced tomatoes, drained and rinsed
- 1 jalapeno, diced
- 1/2 white onion, diced
- Handful fresh Cilantro, chopped
- 2 tbsp lime juice
- Drizzle of olive oil
- Salt, to taste
- Guacamole:
- 1 avocado
- 3/4 cup Kiwi Salsa, give or take depending on your taste
- 1 tsp lime juice
- Sliders:
- 12 oz lump crabmeat
- 1 1/2 cups mayo
- 1/2 sleeve Ritz crackers, crushed
- 2 eggs
- 3/4 cup scallions
- 1 tsp hot sauce
- 1/2 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
- Canola oil, for frying
- 1 package of 12 slider buns
Instructions
- To make the salsa, combine all ingredients and toss.
- Same for guacamole, and store separately in airtight containers in refrigerator until ready to use.
- For the crabcakes, mix crabmeat through lemon juice.
- Form into 12 (roughly) slider size patties, and put them in fridge while you prepare the pan.
- Heat a big drizzle of canola oil over medium high heat until hot.
- Add the sliders a few at a time, with plenty of room between them, and fry about 2-3 minutes on each side, until browned.
- Add the crabcakes to bottoms of the buns, top with guacamole and salsa.
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