Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Cajun Crab Cake Sliders

Servings: 8      Prep time: 40 minutes | Cook time: 12 minutes

VIDEO: Watch how to make this recipe.

INGREDIENTS

1  egg, beaten
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1/2 teaspoon Tony Chachere’s Louisiana Pepper Sauce
1 teaspoon Tony Chachere’s More Spice Creole Seasoning
2/3  cup crackers, crushed
1 pound lump crab meat
nonstick spray
2  tablespoons butter, melted
8 sweet Hawaiian style slider buns or dinner rolls
2 lemons, sliced into wedges
parsley, chopped for garnish

PREPARATION
  1. In a medium bowl, mix egg, mayonnaise, mustard, Worcestershire, lemon juice, Tony Chachere’s Louisiana Pepper Sauce and Tony Chachere’s More Spice Creole Seasoning together until well blended.
  2. Add cracker crumbs and crab meat to the mixture, then gently fold all the ingredients together, with a rubber spatula. Try not to break the lumps of crab meat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  3. Preheat oven to 400 ºF. Line a baking sheet with foil and coat with nonstick spray. Using a tablespoon, scoop a heaping portion of the mixture, the size of a golf ball. Using your hands, gently form the mixture into a ball and place on pan. Drizzle melted butter over the top of each crab cake.
  4. Bake for 12 minutes or until lightly golden.
  5. Slice rolls in half, place hot crab cakes inside, then add tartar sauce, lettuce, tomato and pickle and garnish with lemon wedges and chopped parsley.

This recipe was sponsored by Tony Chachere's. For products and recipe ideas, visit www.tonychachere.com.

This recipe was created by Chef Nikki Shaw.

MORE RECIPES BY CHEF NIKKI SHAW

Dirty Birdy Creole Casserole
Pan-Fried Fish Fingers and Tangy Tartar Sauce
Cajun Deviled Eggs with Crispy Bacon
Creole Salmon & Pineapple Skewers

crabseafood
Share this recipe
  2    
2
Shares
  • under Food & Drink Rhonda McCullough-Gilmore: Memories of Bernie Mac & Cooking with Love
  • LaTocha Scott-Bivens - Xcape’s and vegan enthusiast
    under Food & Drink Why Xcape’s LaTocha Scott-Bivens Wants to “Veganize” Your Menu
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Soul Food Restaurants by Felicia owners Joselino Neto Lima de Barros, Feliciana de Ceita Neto de Lima and Jose Feliciano Lima de Barros
    under Black Chefs , Food & Drink A Mother’s Dream Inspires Soul Food Restaurant by Felicia in Lisbon

Related Recipes

Loading...
Creole Salmon and Pineapple Skewers

Creole Salmon and Pineapple Skewers

Appetizers, Entrées
Pan-Fried Finger Fingers with Tartar Sauce

Pan-Fried Fish Fingers and Tangy Tartar Sauce

Appetizers, Entrées
Charbroiled Oysters by Erica Bennett

Charbroiled Oysters

Appetizers
Tonita's Kitchen Sofrita Shrimp and Quinoa

Sofrito Shrimp and Quinoa

Appetizers, Entrées

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!