Rosedale Crab Cake Sliders with Tangy Remoulade

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

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

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: Form the crab mixture into eight 3-inch diameter patties. Refrigerate for 15 minutes to help them set.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Rosedale Crab Cake Sliders with Tangy Remoulade 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 Rosedale Crab Cake Sliders with Tangy Remoulade?

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 Rosedale Crab Cake Sliders with Tangy Remoulade?

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 Rosedale Crab Cake Sliders with Tangy Remoulade for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Rosedale Crab Cake Sliders with Tangy Remoulade?

American easter 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.

Related recipes