Rosedale Crab Cake Sliders with Tangy Remoulade

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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.

Mini crab cake sliders with fresh Chesapeake Bay crab, paired with a zesty remoulade sauce, inspired by Baltimore County’s Rosedale area. This American-inspired Easter 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 280 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: 20 min Cook: 10 min Serves 8 American cuisine 280 cal/serving

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Ingredients

1 pound 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 egg, beaten
1/2 cup panko breadcrumbs
8 slider buns
3 tbsp vegetable oil
1/4 cup for remoulade: mayonnaise
1 tbsp for remoulade: Dijon mustard
1 tbsp for remoulade: lemon juice
1 tsp for remoulade: hot sauce
1 tbsp for remoulade: chopped capers

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Instructions

Step 1: In a large bowl, gently combine 1 pound lump crab meat with 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 2 tablespoons chopped fresh parsley, 1 beaten egg, and 1/2 cup panko breadcrumbs, mixing until just combined.
Step 2: Form the crab mixture into eight 3-inch diameter patties. Refrigerate for 15 minutes to help them set.
Step 3: Meanwhile, prepare the remoulade by whisking together 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon hot sauce, and 1 tablespoon chopped capers in a small bowl.
Step 4: Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and cooked through.
Step 5: Lightly toast 8 slider buns. Assemble each slider by spreading about 1 tablespoon remoulade on the bottom bun, topping with a warm crab cake, and covering with the top bun. Serve immediately.