Creole Crab Cake Sliders

I love Marguerite’s blog, Cajun Delights. I’m a big fan of food with great flavors (duh!) and a little kick. These Creole crab cake sliders are also very tender and juicy. Head on over to Cajun Delights and you’ll find plenty of great stuff!

Creole Crab Cake Sliders

You can serve these Creole crab cake sliders with or without the buns. I thought they’d make them a little different. Oh, and be careful when you flip the crab cakes in the pan. They’re very tender and can fall apart on you if you’re not gentle.

My red pepper remoulade is also fantastic on these sliders.

Looking for a heftier crab cake sandwich? Try my crab cake po’boys!

This recipe is based on a recipe from Marguerite.

Creole Crab Cake Sliders
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5 from 1 vote

Creole Crab Cake Sliders

Delicious, tender crab cakes with a Creole kick.
Course Main dish or Appetizer
Cuisine Creole
Keyword crab cakes, Creole, sliders
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Calories 274kcal



  • Mix the mayo, mustard, bell pepper, green onion, parsley, garlic, Worcestershire sauce and Creole seasoning in a large bowl.
  • Add in the crab meat and bread crumbs and combine gently.
  • Heat the oil in a large skillet over medium-high heat.
  • Form the crab mixture into patties about 3″ wide and an inch thick. Add to skillet and cook until golden brown, 3-4 minutes, on each side.
  • Serve on lightly toasted buns, topped with plenty of the remoulade.


Calories: 274kcal | Carbohydrates: 24g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1184mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 2mg

Nutritional values are approximate.

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