Recipe courtesy of Jeff Mauro

Crab Cake Sliders with Orange Aioli

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 24 crab cake sliders
Crab cakes are perfect on a slider bun. Plus there’s no fighting over one single crab cake appetizer — everyone gets their own!


For the Orange Aïoli:

For the Crab Cakes:


  1. Preheat the oven to 350˚ F. Make the orange aïoli: Combine the mayonnaise, orange zest, orange juice, mustard and garlic in a small bowl. Season with salt and pepper.
  2. Make the crab cakes: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Fold in the crabmeat until just combined.
  3. Lightly form the crab mixture into 24 two-inch balls (about 2 tablespoons each) and form into patties. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with about 1/4 teaspoon mayonnaise and sprinkle with seafood seasoning. Bake until light golden brown, 10 to 15 minutes.
  4. Butter each slider bun and lightly griddle to toast. For the sandwich build: Spread the bottom half of each bun with aïoli. Place the crab cakes on top. Top with greens and finish with the top buns.