Fall might be around the corner, but I’m still in full summer mode, food-wise at least. I’m pretty much ready for boot weather, but I still want to eat seafood and sliders, not soups and stews.

So, of course, I’m taking full advantage of the (seemingly) last days of warm weather with these Crab Cake Sliders. The crab is highlighted, not overpowered, by the other ingredients and topped with a delicate chipotle slaw. The best part? I used corn chex in place of regular bread crumbs so these are totally gluten-free (of course, you need to get gluten-free bread as well). The corn chex totally works here, but you can probably just use regular breadcrumbs if gluten isn’t an issue. These babies got rave reviews with my bf, but since he basically likes anything I make, I’m not so sure he’s a great judge. So, obviously that means you all have to make these immediately and report back.


Crab Cake Sliders with Chipotle Slaw
makes about 8 sliders

Crab Cake Ingredients 

1/2 large white onion, diced

1 red pepper, diced

1 celery stalk, finely diced,

8 oz lump crab meat

1 cup corn Chex (or breadcrumbs of choice)

1 egg, beaten

1 teaspoon lemon juice

2 tablespoons light mayonnaise

1/2 teaspoon dijon mustard

Slider Buns

Chipotle Slaw Ingredients 

1 7oz container greek yogurt ( 0 or 2 %)

1 tablespoon lime juice

2 teaspoons agave

13 oz red cabbage, sliced

2-3 chipotle chilies in adobo

salt & pepper


1. For the Chipotle Slaw: Slice your red cabbage thinly into a large bowl. In a food processor, add your yogurt, 3 tablespoons mayonnaise, agave, and lime juice. Starting with one, add your chilies and pulse. Taste after each chili, adding up to three for your desired heat. Mix about 2/3 of the sauce with your cabbage and season with salt and pepper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. Keep the remaining sauce chilled as well.

2. For the Crab Cakes: Heat about a tablespoon of oil in a pan on medium-low. Add your diced onion, red pepper, and celery and cook till tender and slightly browning, about 15-20 minutes. Set aside to cool.

2. Break your crab meat up in a bowl. Add your celery/pepper/onion mixture. Add your lemon juice, 2 tablespoons of your mayonnaise, dijon mustard, beaten egg and  chex (or other breadcrumbs). Form the mixture into slider size patties and put on a parchment paper lined baking sheet. Place into the freezer for 10 minutes or 15 – 30 minutes in the refrigerator to firm up.

3. When you’re ready to serve, pan fry the crab cakes for a few minutes on each side. Top your slider buns with some of the remaining chipotle sauce,  add the crab cakes and layer with the chipotle slaw. Enjoy!

Tip: These freeze well. Freeze on a baking sheet then add to a freezer ziplock bag. When ready to use, just thaw and pan fry.