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Photo: Randy Mayor; Styling: Kathleen Royal Phillips Photo by: Photo: Randy Mayor; Styling: Kathleen Royal Phillips

Crab Cake Sliders with Dill-Caper Cream

Coastal Living SEPTEMBER 2010

  • Yield: Makes 12 servings
  • Cook time: 12 Minutes
  • Prep time: 15 Minutes
  • Chill: 30 Minutes


  • 1 pound fresh lump crabmeat, drained and picked
  • 2 green onions, thinly sliced
  • 1 cup crushed saltine crackers
  • 1/4 cup mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 cup soft, fresh breadcrumbs
  • 1/2 cup vegetable oil
  • 12 brioche rolls, split
  • 1 cup arugula
  • Dill-Caper Cream


1. Stir together first 6 ingredients. Cover and chill 30 minutes.

2. Shape chilled crab mixture into 12 patties (about 1/3 cup each). Place breadcrumbs in a shallow dish; dredge both sides of patties in breadcrumbs. Fry patties in hot oil, in batches, in large skillet over medium-high heat 2 minutes on each side or until golden. Drain on paper towels. Place 1 crab cake on bottom half of each roll; top each with arugula and a dollop of Dill-Caper Cream. Cover with top halves of rolls.