North Baltimore Crab Cake Sliders with Lemon-Dill Aioli

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 developed and reviewed.

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 recipe, 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

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 large, beaten egg
2 tbsp chopped fresh parsley
6 mini slider buns
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh dill
1 minced garlic clove
1/4 cup mayonnaise (for aioli)

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Instructions

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.
Step 2: Form the mixture into 6 small patties about 3 inches in diameter. Refrigerate for 15 minutes to help set.
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.
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.
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.