Name: Crab Cake Sliders with Creamy Coleslaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 8 oz crab meat (canned, drained); 1 red bell pepper, finely chopped; 4 green onions, chopped; 2 oz crackers, crushed; 2 tbsp mayonnaise; 2 tbsp lemon juice; Salt and pepper to taste; 2 tbsp all-purpose flour; 1 egg; 3 cups shredded cabbage; ¼ cup buttermilk; 3 tbsp mayonnaise; 2 tbsp lemon juice; Salt and pepper to taste; 10 slider buns; 3 medium tomatoes, sliced; ½ cup blue cheese; Baby arugula

Jump to Recipe·Print Recipe

I’m excited to share my Crab Cake Sliders with Creamy Coleslaw—a delightful mash‑up of savory, tangy, and fresh flavors. Crisp‑on‑the‑outside crab cakes nestle between slider buns, accompanied by cool, creamy coleslaw, juicy tomato slices, blue cheese, and peppery arugula.

Crab Cake Sliders with Creamy Coleslaw

Why You’ll Love This Recipe

I love how these sliders bring together vibrant textures and tastes in every bite. The crab cakes are moist and flavorful, the coleslaw adds a refreshing crunch, and the blend of blue cheese and arugula adds depth and brightness. These sliders are perfect for gatherings, casual dinners, or whenever I crave something special yet easy to assemble.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Crab Cakes

8 ounce crab meat (canned, drained)
1 red bell pepper (chopped finely)
4 green onions (chopped)
2 ounce crackers
2 tablespoon mayonnaise
2 tablespoon lemon juice
salt and pepper to taste
2 tablespoon all‑purpose flour
1 egg

For Cole Slaw

3 cups cabbage (shredded)
¼ cup buttermilk
2 tablespoon lemon juice
3 tablespoon mayonnaise
salt and pepper to taste

For Sliders

10 slider buns
3 medium tomatoes (sliced thinly)
½ cup blue cheese
baby arugula

Directions

I preheat the oven to 375 °F and line a baking sheet with parchment paper.
I mix all the ingredients for the crab cakes in a bowl until thoroughly combined, then shape the mixture into 10 patties and place them on the prepared baking sheet.
I bake the crab cakes for about 15 minutes, or until they turn golden on top.
While the crab cakes bake, I whisk together the coleslaw ingredients in a bowl and chill it in the fridge until the crab cakes are done.
To assemble each slider, I layer the bottom bun with a slice of tomato, a sprinkle of blue cheese, a crab cake, a scoop of coleslaw, a few leaves of baby arugula, and the top bun. I repeat until all sliders are assembled.

Servings and timing

I get about 10 sliders from this recipe.
Prep time: approximately 15 minutes (including forming patties and slicing tomatoes)
Bake time: 15 minutes
Total time: around 30 minutes

Storage/reheating

I store leftover crab cakes in an airtight container in the refrigerator for 3–5 days, or freeze them for 4–6 months if I want to save some for later. The coleslaw also keeps well in the fridge—3–5 days in an airtight container. When I want to reheat crab cakes, I pop them in a 350 °F oven for a few minutes until warmed through to keep them crisp.

FAQs

What can I use instead of cracker crumbs in the crab cakes?

I sometimes swap in panko breadcrumbs or even finely crushed saltine crackers—it keeps the mixture light yet holds everything together nicely.

Can I make the coleslaw ahead of time?

I can mix the coleslaw a few hours before serving and keep it chilled. I just give it a quick stir before assembling to refresh its texture.

Can I use fresh crab instead of canned?

Absolutely—I can use lump or backfin crab meat. I’ll drain and gently pat it dry before mixing to prevent the patties from becoming too watery.

What if I don’t have buttermilk for the slaw?

I’ll whisk ¼ cup milk with 1 teaspoon of lemon juice or vinegar, let it sit for a few minutes, and it’ll work just like buttermilk in the slaw.

How do I prevent the crab cakes from falling apart?

I make sure not to overmix and let them rest briefly before baking. If needed, I can chill the formed patties for 10 minutes to help them hold their shape.

Can I make the crab cakes in advance?

Yes—I can prepare and shape the crab cakes and keep them refrigerated (covered) for a few hours until I’m ready to bake.

How can I reheat frozen crab cakes?

I’ll thaw them overnight in the fridge, then reheat in a 350 °F oven for 10–12 minutes until heated through and crispy.

What can I do with leftover blue cheese?

I’ll crumble it over salads, mix it into dips, or toss it with roasted vegetables for extra flavor.

Can I make these gluten‑free?

Yes—by using gluten‑free crackers (or breadcrumbs) and gluten‑free slider buns, I can easily adapt this recipe.

Can I add a sauce to these sliders?

Absolutely—I love drizzling a lemon‑garlic aioli or a light sriracha mayo on top for added zing.

Conclusion

I’ve crafted Crab Cake Sliders with Creamy Coleslaw that are bursting with flavor, ease, and crowd‑pleasing appeal. From the crispy crab cakes and fresh coleslaw to the colorful layers in each bite, this recipe is fabulous for casual meals or entertaining. I’m sure I’ll be making these again—and I hope you enjoy them as much as I do!

Alice