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🔥 Sheet Pan Jumbo Lump Crab Cake Sliders with High-Protein Old Bay Crema & Purple Slaw 🦀🍔

Sweet jumbo lump crab cakes baked golden on one sheet pan, stacked in soft brioche buns with a crunchy purple cabbage slaw and a thick Old Bay crema drip.

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Scale
  • The Sheet Pan Crab Cakes:
  • 1 lb jumbo lump crab meat (picked over for shells)
  • 1 egg, lightly beaten
  • ¼ cup mayo
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • ½ tsp lemon juice
  • ¼ cup panko breadcrumbs
  • 1 tbsp fresh parsley, chopped
  • The Spring Purple Slaw:
  • 1½ cups purple cabbage, shredded
  • 2 tbsp green onions, sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Pinch of salt
  • The High-Protein Old Bay Crema:
  • ½ cup plain Greek yogurt
  • 1 tbsp mayo
  • 1 tsp Old Bay seasoning
  • Juice of ½ lemon
  • Pinch of salt
  • The Assembly:
  • 4 soft brioche slider buns, split and butter-toasted

Instructions

  1. Prep Crab Cakes: Preheat oven to 425°F (220°C). Whisk egg, mayo, Dijon, Worcestershire, lemon juice, and Old Bay. Gently fold in jumbo lump crab meat (keep lumps intact) and panko.
  2. Shape & Bake: Form into 4 thick mounds on a lined sheet pan. Bake for 12–15 minutes until set and lightly golden on top.
  3. Mix Slaw: Toss purple cabbage, green onions, apple cider vinegar, honey, and salt.
  4. Whisk Crema: Whisk Greek yogurt, mayo, Old Bay, lemon juice, and salt until smooth and pale orange.
  5. Stack: Toast brioche buns in a buttered pan. Spread Old Bay crema on both halves, lay the golden crab cake, pile purple slaw sky-high, and flood with extra crema!
  • Author: Chef Stella
  • Prep Time: 15 mins
  • Cook Time: 15 mins