Baltimore-Style Crab Cake Sliders with Spicy Remoulade

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Miniature crab cake sliders bursting with Chesapeake Bay crab flavor, topped with a zesty remoulade sauce for a flavorful bite. This American-inspired seafood recipe, ready in about 25 minutes, layers lump crab meat, mayonnaise, Dijon mustard into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 270 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 8 American cuisine 270 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb lump crab meat
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp old bay seasoning
2 tbsp fresh parsley, chopped
1/2 cup panko breadcrumbs
1 large egg, beaten
3 tbsp vegetable oil
8 slider buns
1/3 cup spicy remoulade sauce (mayonnaise, hot sauce, lemon juice)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, gently combine 1 lb lump crab meat with 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 2 tbsp chopped fresh parsley, 1/2 cup panko breadcrumbs, and 1 beaten large egg until just mixed.
Step 2: Shape the mixture into eight 2-inch diameter patties, being careful not to overwork the crab meat to keep it tender.
Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add the crab cakes and cook for 3-4 minutes per side until golden brown and cooked through.
Step 4: Meanwhile, mix 1/3 cup spicy remoulade sauce by combining mayonnaise, hot sauce to taste, and a squeeze of fresh lemon juice.
Step 5: Toast 8 slider buns lightly, then assemble each with a crab cake and a generous spoonful of spicy remoulade. Serve immediately.