Healthy Mini Crab Cake Sliders with a Citrus Slaw
Prep time: 
Cook time: 
Total time: 
Serves: 9-12 sliders
For the Crab Cake
  • 8 oz shelled lump crab meat
  • 3 tbsp pank crumbs
  • 2 tbsp greek yogurt
  • ¼ lime squeezed
  • 1 egg, lightly beaten
  • ½ cup diced red onion
  • 1 tbsp chopped cilantro
  • ¼ tsp dried mustard
  • ⅛ tsp allspice
  • ¼ tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • dash of cayenne
For the slaw
  • 1 grapefruit peeled and sliced in half
  • 3 cups slithered cabbage
  • 2 tsp vegetable oil
  • 2 tbsp basil, chopped
  • 2 tbsp diced red onion
  • Salt & Pepper to taste
Mayonnaise Sauce
  • ½ cup mayonnaise
  • 1 tsp paprika
  • ½ lime squeezed
  • Salt & Pepper to taste
12 slider buns
For the Crab Cake:
  1. In a medium sized bowl add all ingredients except crab. Mix until well blended.
  2. Next add lump crab meat and fold together.
  3. Take about 2-3 tbsp of crab meat and form a ball. Flattening very slightly with the palm of your hand to form more of a thick patty (that is miniature)
  4. Line a plate with wax paper or plastic wrap, set crab cakes on top and place in fridge for about thirty minutes (or up to one day ahead)
  5. Preheat your oven to 425.
  6. When ready to bake add a little bit of vegetable oil to a baking sheet and then add your crab cakes. Using a pastry brush, brush the vegetable oil on top of each crab cake.
  7. Place in oven for about 25 minutes. Or until the crust is nice and golden. Remove and set aside until ready to assemble
For the Slaw
  1. In a small bowl add the fleshy/meaty part of one grapefruit (no skin). Mash/break apart with a fork until smaller chunks are remaining.
  2. Add vegetable oil, basil, red onion. Mix together.
  3. Add cabbage. Mix together & then salt/pepper to taste. Set In fridge until ready to use (may do this up to two days ahead)
For the Mayonnaise
  1. In a small bowl add all ingredients. Mix together, salt & pepper to taste. Set aside in fridge until ready to use (may do this up to 3 days ahead).
For the Slider
  1. Take one bun, add crab cake, a little bit of slaw and drizzle mayonnaise on top. May serve warm or at room temperature.
Recipe by My Lavender Blues at