Crab Cake Sliders with Guacamole and Kiwi Salsa

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:  

Crab Cake Sliders with Guacamole and Kiwi Salsa

And here’s today’s photo:

Crab Cake Sliders

Isn’t she pretty?

I have always loved crab anything and everything. Crab legs, crab cakes, she crab soup, crab rangoons, crab dip, and on and on.

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.

Crab Cake Sliders

And again, until you’re…not full.

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

Oh, and cheesesticks.

And sushi. 

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.

Crab Cake Sliders

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 –

Crabcake with Guacamole and Kiwi Salsa

Crab Cake Sliders with Guacamole and Kiwi Salsa


  • 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


  1. To make the salsa, combine all ingredients and toss.
  2. Same for guacamole, and store separately in airtight containers in refrigerator until ready to use.
  3. For the crabcakes, mix crabmeat through lemon juice.
  4. Form into 12 (roughly) slider size patties, and put them in fridge while you prepare the pan.
  5. Heat a big drizzle of canola oil over medium high heat until hot.
  6. 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.
  7. Add the crabcakes to bottoms of the buns, top with guacamole and salsa.

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Did you make this recipe?

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This post was originally published on April 13th, 2013.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 11 Comments

  1. [email protected]

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

  2. Sara

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

    1. Dixie Chik

      Try it – it’s the bomb 😉 Thanks!!

  3. Sherry Cole

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

    1. Dixie Chik

      Thanks so much for visiting!

  4. Jeni

    Sounds so good! I love crab cakes!

    1. Dixie Chik

      Thanks Jeni!

  5. Aubrie Bagtas

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

    1. Dixie Chik

      Thanks ladies!

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