Crab Cake Sliders with Guacamole and Kiwi Salsa

Sharing is caring!

Look what I made for you today.


Isn’t she pretty?

I have always loved getting crabs.

No, not those crabs. How ’bout y’all get your minds out of the gutter.

Especially when I was younger, I loved going to seafood restaurants at the beach (Florida) and getting crab legs, crab claws, crab anything. There’s something about that anticipation that builds while you beat the hell out of their shells to get about a quarter ounce of succulent crab meat, then dunk it in warm melted butter.

Then you do it again. And again. Until you’re…not full.

But that’s what hushpuppies, french fries and coleslaw are for, right?

Oh, and cheesesticks.

And sushi.

Ok, anyway, one of the first things my husband told me when we were dating was, as much as he loves good food he refuses to “wrestle” it.

That translates into no wings, no fried chicken, no shrimp-still-in-the-shell, and of course, no crab legs.

Damnit…why doesn’t he like fun food? I would wrestle food all day long and take pictures of it.


And, yes, most of the time I peel his shrimp for him. So spoiled.

These are baby crab cakes on slider buns topped with guacamole and kiwi salsa.


You’re welcome.

Here’s your recipe –

Crab Cake Sliders with Kiwi Salsa and Guacamole


  • Salsa:
  • 2 kiwis, peeled and diced
  • 1 16 oz can petite diced tomatoes, drained and rinsed
  • 1 jalapeno, diced
  • 1/2 white onion, diced
  • Handful fresh Cilantro, chopped
  • 2 tbsp lime juice
  • Drizzle of olive oil
  • Salt, to taste
  • Guacamole:
  • 1 avocado
  • 3/4 cup Kiwi Salsa, give or take depending on your taste
  • 1 tsp lime juice
  • Sliders:
  • 12 oz lump crabmeat
  • 1 1/2 cups mayo
  • 1/2 sleeve Ritz crackers, crushed
  • 2 eggs
  • 3/4 cup scallions
  • 1 tsp hot sauce
  • 1/2 tsp Old Bay seasoning
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp pepper
  • Canola oil, for frying
  • 1 package of 12 slider buns


  • To make the salsa, combine all ingredients and toss. Same for guacamole. Store separately in airtight containers in refrigerator until ready to use.
  • For the crabcakes, mix crabmeat through lemon juice. Form into 12 (roughly) slider size patties, and put them in fridge while you prepare the pan. Heat a big drizzle of canola oil over medium high heat until hot. Add the sliders a few at a time, with plenty of room between them, and fry about 2-3 minutes on each side, until browned.
  • Add the crabcakes to bottoms of the buns, top with guacamole and salsa.


You will not have to wrestle these; I promise.

You Might Also Like


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.