Ingredients
Scale
- The Sheet Pan Crab Cakes
- 1 lb jumbo lump crab meat
- 1 egg, lightly beaten
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp lemon juice
- ¼ cup crushed saltine crackers or panko breadcrumbs
- 1 tbsp fresh parsley, chopped
- The Crunchy Cabbage Slaw
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1 tbsp lemon juice
- Pinch of salt
- The High-Protein Old Bay Crema
- ½ cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp Old Bay seasoning
- Juice of ½ lemon
- Pinch of salt
- The Assembly
- 4 soft brioche slider buns, toasted
- Small pats of butter (optional, for baking)
Instructions
- Prep the Sheet Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for absolute zero cleanup.
- Mix the Base: In a bowl, whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.
- Fold the Crab: Gently fold in the jumbo lump crab meat, keeping the beautiful crab lumps as intact as possible. Mix in the crushed crackers and fresh parsley just until the mixture holds together.
- Shape and Bake: Form the mixture into 4 large round mounds and place them on the lined sheet pan. Top each with a small piece of butter if desired. Bake for 12 to 15 minutes until lightly golden and perfectly heated through.
- Mix the Slaw: While the crab bakes, toss the bright purple and green shredded cabbage with the lemon juice and salt to create your fresh, crunchy base.
- Blend the Crema: Whisk the plain Greek yogurt, mayo, Old Bay seasoning, lemon juice, and salt until it forms a completely smooth, thick, pale orange creamy sauce.
- Stack & Drip: Lay the hot, buttery golden crab cakes on the toasted brioche buns. Pile the crunchy cabbage slaw sky-high, and flood the entire slider with a massive, heavy drizzle of the high-protein Old Bay crema!
- Prep Time: 10 minutes
- Cook Time: 15 minutes