Crab Cake Sliders are little layers of seasonal yumminess that feature crab, bright, flavorful kiwi and guacamole. You’ll want to make these for parties, cookouts, birthdays and random Wednesday nights for absolutely no reason.
This is an update to this recipe that I posted April 16th, 2013.
That’s an entire decade ago!
10 long years.
Things certainly have changed since then.
Here’s a photo of the Crab Cake Sliders in 2013:
And here’s today’s photo:
Isn’t she pretty?
Especially when I was younger, I loved going to seafood restaurants at the beach (usually Gulf Shores or Panama City Beach) and getting crab legs, crab claws, crab anything because seafood is always better at the shore.
There’s something about the anticipation that builds while you beat the hell out of their shells to get about 1/10th of an 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.
The older I get, the slower I enjoy my food. If you inhale it, you can’t taste it. And, I’ve found that once the cooking is over, most of the fun is over. Don’t get me wrong, I love the eating part.
But it’s the prep and cooking that I enjoy the most.
How Do You Make Crab Cake Sliders?
These are baby crab cakes on slider buns topped with guacamole and kiwi salsa. There’s a couple of ways to make them.
You can use imitation crab meat and chop it. I happen to actually like it. Imitation crab meat, called surimi, is actually white fish that’s finely chopped and pressed into the shape of either sticks or pieces.
The other option is, of course, lump crab meat from a seafood market or your grocery store. Real crab meat is about triple the price of imitation but is worth it for the real crab lovers.
Your choice of crab is then combined with mayo, dijon mustard, Old Bay, amongst a few other things, and made into cakes.
I made a salsa with kiwi and separately made fresh guacamole to top the crabcakes.
The first time I made these, I topped them with each separately. This time I combined the two because, well, they’re gonna be combined anyway.
Y’all will love these.
Here’s your recipe –