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These easy crab cakes make the perfect slider for summer with Martin's Potato Rolls and homemade bread crumbs

Crab Cakes Slider

Author Kelley Wilson

Ingredient List

  • 1 large egg beaten
  • 1/2 cup light mayonnaise
  • 1 tbs. Worcestershire sauce
  • 1 tbs. Dijon mustard
  • 1/2 tsp. hot sauce
  • 1/2 cup bread crumbs
  • 1 pound cooked jumbo lump crab meat picked over for shells
  • 1/4 cup canola oil optional
  • remoulade or tartar sauce
  • Martin's Sliced Potato Rolls
  • Lettuce


  1. In a bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire and hot sauce until well blended.
  2. In a separate bowl, toss together the crabmeat and bread crumbs. Gently fold in the wet ingredients. Cover and refrigerate for 1 hour.
  3. Using an ice cream scoop take a scoop of the crab mixture and mold it into a patty about 1 1/2 thick.
  4. If frying - In a large skillet, heat the oil to medium.
  5. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side.
  6. If baking - Preheat oven to 350 degrees. Place crab cakes on an oiled cookie sheet and bake for 25 minutes or until golden brown.
  7. Place on slider rolls with remoulade or tartar sauce and lettuce.