All Recipes

Crab Cakes Slider

1 Hr, 30 Mins


1 Large Egg, beaten

1/2 Cup Light Mayonnaise

1 Tablespoon Worcestershire Sauce

1 Tablespoon Dijon Mustard

1/2 Teaspoon 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 12 Sliced Potato Rolls


Serves: 15


Step 1

In a bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire and hot sauce until well blended.

Step 2

In a separate bowl, toss together the crabmeat and bread crumbs. Gently fold in the wet ingredients. Cover and refrigerate for 1 hour.

Step 3

Using an ice cream scoop take a scoop of the crab mixture and mold it into a patty about 1 1/2 thick.

Step 4

If frying – In a large skillet, heat the oil to medium.

Step 5

Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side.

Step 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.

Step 7

Place on slider rolls with remoulade or tartar sauce and lettuce.

Recipe and images courtesy of