North Baltimore Crab Cake Sliders with Lemon-Dill Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini crab cake sliders packed with lump crab meat and aromatic herbs, topped with a zesty lemon-dill aioli for a fresh twist on a Baltimore classic. This american-inspired seafood ready in about 30 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 210 calories and feeds 6, 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: 20 min Cook: 10 min Serves 6 American cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, gently combine 12 oz lump crab meat, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1/2 cup panko breadcrumbs, 1 beaten large egg, and 2 tbsp chopped fresh parsley until just mixed, being careful to keep crab lumps intact.
  2. Step 2: Form the mixture into 6 small patties about 3 inches in diameter. Refrigerate for 15 minutes to help set.
  3. Step 3: While crab cakes chill, prepare the lemon-dill aioli by whisking together 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and 1 minced garlic clove in a small bowl. Refrigerate until serving.
  4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and cooked through.
  5. Step 5: Assemble sliders by spreading 1 tbsp lemon-dill aioli on the bottom half of each of the 6 mini slider buns, topping with a warm crab cake, and closing with the bun tops. Serve immediately.

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Frequently asked questions

How long does North Baltimore Crab Cake Sliders with Lemon-Dill Aioli take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover North Baltimore Crab Cake Sliders with Lemon-Dill Aioli?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in North Baltimore Crab Cake Sliders with Lemon-Dill Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale North Baltimore Crab Cake Sliders with Lemon-Dill Aioli for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with North Baltimore Crab Cake Sliders with Lemon-Dill Aioli?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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