Crab Cake Sliders with Guacamole and Kiwi Salsa

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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.


  • [email protected]
    April 21, 2013 at 10:34 PM

    Hey Chik! This looks awesome yummy! Have a great week and come to our Brag About It party on Tuesday. XO

  • [email protected]
    April 19, 2013 at 2:55 PM

    This looks so delicious! I love fruit in salsa, but I’ve never tried kiwi. Great idea!

  • Sara
    April 18, 2013 at 2:38 PM

    yum! I love putting tropical fruit with my guacamole. Haven’t tried kiwi yet but I will!

  • Dixie Chik
    April 18, 2013 at 2:39 PM

    Try it – it’s the bomb 😉 Thanks!!

  • Sherry Cole
    April 18, 2013 at 2:13 PM

    I can’t wait to make these! The Kiwi Salsa recipe sounds great. Your picture is beautiful!

  • Dixie Chik
    April 18, 2013 at 2:40 PM

    Thanks so much for visiting!

  • Jeni
    April 18, 2013 at 1:33 PM

    Sounds so good! I love crab cakes!

  • Dixie Chik
    April 18, 2013 at 2:40 PM

    Thanks Jeni!

  • Aubrie Bagtas
    April 18, 2013 at 11:01 AM

    Hi, saw you on BeBetsy’s Linky Party. Please stop by and say hi and like me & follow me. Thanks!!!

  • carolinaheartstrings
    April 17, 2013 at 7:28 PM

    What a terrific recipe. I cannot wait to make this one. Great pic!

  • Dixie Chik
    April 18, 2013 at 10:24 AM

    Thanks ladies!

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