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Crab Cake Sliders with Remoulade

Est. Cost: $27.98 | $7.00 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

AmericanMediumPrep: 20 minCook: 10 minServes: 4

Golden-brown crab cakes served on soft rolls with tangy remoulade sauce and crisp lettuce.

Ingredients

  • 16 oz Lump Crabmeat (On Sale: $24.99)

  • 8 Schmidt Potato Rolls (On Sale: $2.99)

  • 1/2 cup mayonnaise

  • 1/2 cup breadcrumbs

  • 1 egg, beaten

  • 2 tbsp Dijon mustard

  • 2 tbsp vegetable oil for frying

  • Lettuce and lemon wedges

Directions

Step 1: Gently pick through crabmeat to remove any shell pieces.

Step 2: In a bowl, mix 1/4 cup mayo, egg, 1 tbsp mustard, and breadcrumbs.

Step 3: Fold in crabmeat gently until just combined.

Step 4: Form into 8 small patties, about 2 inches wide. Refrigerate 30 minutes if time allows.

Step 5: Heat oil in large skillet over medium heat. Cook crab cakes 4-5 minutes per side until golden brown.

Step 6: For remoulade, mix remaining mayo with remaining mustard, lemon juice, and a pinch of paprika.

Step 7: Toast rolls lightly. Build sliders with lettuce, crab cakes, and remoulade sauce.

Chef's Tip: Chill formed crab cakes for 30 minutes before cooking to help them hold together. Don't overmix the crab mixture.

Save by using Lump crabmeat is a splurge, but making sliders instead of full-size portions stretches it further. and Serve with Sweet potato fries and coleslaw.

Sale Prices Valid June 14, 2026 to June 20, 2026

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