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Crab Cake Sliders with Hawaiian Rolls

Crab Cake Sliders with Hawaiian Rolls
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Crab Cake Sliders with Hawaiian Rolls combine sweet, fluffy rolls with crispy, golden crab cakes seasoned perfectly with fresh herbs, Old Bay, and lemon. This quick and versatile recipe creates delicious handheld bites ideal for appetizers, snacks, or a flavorful main dish, perfect for entertaining or busy weeknights.

Ingredients

Scale

Crab Cake Mixture

  • 1 lb fresh lump crab meat
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 large egg
  • 1 tsp Old Bay seasoning
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 cup panko breadcrumbs

Assembly

  • 8–12 Hawaiian rolls
  • 2 tbsp butter (for toasting rolls)
  • Optional sauces: remoulade, aioli, tartar sauce
  • Optional garnishes: fresh greens (arugula, baby spinach), thinly sliced cucumbers, red onions, pickles

Instructions

  1. Prepare the Crab Cake Mixture: Gently combine fresh crab meat with mayonnaise, Dijon mustard, egg, Old Bay seasoning, lemon juice, and chopped parsley in a mixing bowl. Carefully fold in panko breadcrumbs to lighten the mixture and create the perfect texture for frying.
  2. Form the Crab Cakes: Shape the mixture into small, slider-sized patties about 2-3 inches in diameter, slightly smaller than the Hawaiian rolls. Keep them uniform for even cooking and presentation.
  3. Cook the Crab Cakes: Heat a skillet over medium heat and melt butter. Fry the crab cakes on each side until golden brown and crisp, approximately 3-4 minutes per side. Handle gently when flipping to maintain their shape.
  4. Prepare the Hawaiian Rolls: Slice the Hawaiian rolls horizontally and lightly toast them in butter on a separate pan or in the oven until golden and warm, enhancing their slightly sweet aroma.
  5. Assemble the Sliders: Place each warm crab cake on a toasted Hawaiian roll bottom, add your favorite sauce such as remoulade or aioli, top with fresh greens or thinly sliced cucumbers for crunch, then cover with the roll top and serve immediately.

Notes

  • Use lump or backfin crab meat for best texture and fewer fillers.
  • Mix ingredients gently to keep crab pieces whole and tender.
  • Chill formed crab cakes in the refrigerator for 15 minutes before cooking to help them hold their shape.
  • Pat dry crab meat to avoid soggy crab cakes.
  • Avoid over-toasting Hawaiian rolls to keep their soft, pillowy texture.

Nutrition

Keywords: crab cake sliders, Hawaiian rolls, seafood sliders, quick appetizer, party food, easy crab cakes

Find it online: https://sophiespace.com/crab-cake-sliders-with-hawaiian-rolls/