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Gluten-Free Maryland Crab Cake Sliders Recipe

January 30, 2014 by Jeanette 17 Comments

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These Gluten-Free Maryland Crab Cake Sliders are fun party food and perfect for Super Bowl entertaining.
Maryland Crab Cake Sliders

I was born and raised in Maryland so I grew up eating crabs in the shell. After I moved away from home though, fresh crabs were hard to come by, so I had to satisfy my crab cravings with picked crabmeat. Fortunately, Costco’s carries crabmeat at a fairly reasonable cost. It’s still very expensive, but for special occasions I make crab dip, crab pasta, crab soup and crab cakes.

Maryland Crab Cake Sliders
Right before my oldest son returned to college, I made Maryland crab cakes for dinner. He loves crab so whenever he comes home, I make something with crab. I had extra crab cake mixture so I made mini crab cakes so that my husband and I could have some Maryland Crab Cake Sliders for lunch the next day.

My husband enjoyed his mini Maryland Crab Cakes served on toasted gluten-free rolls with baby kale, and I was just as happy having mine served on top of a bed of baby kale. I’ve been loving baby kale for lunch lately. It’s very tender and mild tasting, and so good for you.

Maryland Crab Cake Salad

Topped with a dollop of organic Roasted Red Pepper Pesto that I found at Costcos, these sliders are moist, tender, and luxurious. They’re a treat for sure.

Maryland Crab Cake Slider

Today, I’m participating in Food Network’s Comfort Food Feast event where Sliders are being featured. Please be sure to check out what my fellow foodie friends made:

The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Haute Apple Pie: Easy Pan Cheeseburger Sliders
Devour: Pick Your Slider Stuffing for Super Bowl
Dishin & Dishes: Philly Cheesesteak Sliders
Blue Apron Blog: 5 Tricks to a Great Slider
Weelicious: Mexican Chicken Sliders
Taste With The Eyes: Classic Chicago-Style Polish Sausage Sliders
Virtually Homemade: Meatball Sliders
Napa Farmhouse 1885: Buffalo Sliders with Bacon & Cheddar
Red or Green: Buffalo Chicken Sliders with Bacon & Celery
The Sensitive Epicure: Arepas — The Ultimate Gluten-Free Slider with South American Flair
Domesticate Me: Cheesy Buffalo Chicken Meatball Sliders
Daily*Dishin: Italian Roast Beef-Smoked Almond Creamy Cheesy Sliders
FN Dish: Super Sliders

Print

Gluten-Free Maryland Crab Cake Sliders

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 sliders

Ingredients

  • 2 slices gluten-free bread crusts trimmed
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons Fines Herbes
  • 1 egg beaten
  • 1 pound crab meat
  • 1 tablespoon olive oil
  • Roasted Red Pepper Pesto
  • baby kale
  • 10 gluten-free mini rolls I used Udi's

Instructions

  1. Crumble bread into small pieces. If dry, soak with a little milk. Add mayonnaise, Old Bay seasoning, mustard, Fines Herbes and egg. Mix well. Add crab meat and gently toss. Shape with hands firmly into 10 patties. If mixture is too wet, add some dry gluten-free bread crumbs.
  2. Heat oil in skillet. Gently place patties in skillet and cook on both sides until golden brown and cooked through. Serve on mini rolls with a dollop of Roasted Red Pepper Pesto and baby kale.

Recipe Notes

Adapted from Old Bay Seasoning spice box recipe.

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Filed Under: appetizers, Clean Eating, dairy-free, gluten-free, healthy choices, Seafood, shellfish, Super Bowl Tagged With: Comfort Food Feast, Food Network, gluten-free crab cakes, gluten-free sliders, Healthy Super Bowl Foods, sliders

« Skinny Low Carb New England Cauliflower Clam Chowder Recipe
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Comments

  1. Layla @ Brunch Time Baker says

    January 30, 2014 at 10:40 am

    I love how browned these crab cakes are! I will be trying them soon for my husband!

    Reply
    • Jeanette says

      February 2, 2014 at 8:45 pm

      Thanks Layla – crab cakes are a family favorite – enjoy!

      Reply
  2. marla says

    January 30, 2014 at 10:42 am

    These look great! A unique & fun twist on traditional sliders 🙂

    Reply
    • Jeanette says

      February 2, 2014 at 8:46 pm

      Thanks Marla – sliders are always fun!

      Reply
  3. Nathalie says

    January 30, 2014 at 11:29 am

    I love crab! Can’t wait to try these.

    Reply
  4. Robyn says

    January 30, 2014 at 2:42 pm

    Can you believe I’ve never had a crab cake??? Love that these are Dairy-free too! Will be trying soon. YUM!

    Reply
    • Jeanette says

      February 2, 2014 at 8:46 pm

      Robyn – you must try crab cakes!

      Reply
  5. Phoebe @ Feed Me Phoebe says

    January 30, 2014 at 2:57 pm

    LOVE. Can’t wait to make these!

    Reply
    • Jeanette says

      February 2, 2014 at 8:46 pm

      Thanks Phoebe – stay well my friend!

      Reply
  6. Alyssa (Everyday Maven) says

    January 30, 2014 at 11:19 pm

    I am with you Jeanette! Growing up in Philly, we lived for Blue Crabs. Love this recipe.

    Reply
    • Jeanette says

      January 31, 2014 at 7:08 am

      Thanks Alyssa – we get blue crabs when we go down to MD and they are so good. Wish we could get good crabs here in CT.

      Reply
  7. Cindy @ Kicking it In says

    January 31, 2014 at 8:33 am

    Hi, Jeannette,

    These look amazing! My family loves crab cakes and we want to think about spring beak on the east coast RIGHT NOW! What a great way to do that. Adding this to my list to try next week. Thank you, and have a great weekend!

    Reply
  8. Katie @ Dishin & Dishes says

    January 31, 2014 at 10:51 am

    My kind of sliders Jeanette! YUM! I make Maryland style crabcakes too. They’re such a fav!

    Reply
  9. Patty says

    February 1, 2014 at 7:00 pm

    Where can I find fines hebes?

    Reply
    • Jeanette says

      February 1, 2014 at 7:54 pm

      Patty – I buy my spices and herbs from Penzeys. You can substitute your favorite herbs if you can’t find fines herbes. Parsley is more traditional and can be used too.

      Reply
  10. Jane, The Heritage Cook says

    February 2, 2014 at 5:35 pm

    Jeanette, you never fail to impress us. What a brilliant concept to make crab cakes as sliders!! I only wish I could get Maryland Blues, but our Dungeness will be just fine and are in season right now! Thanks Jeanette for another amazing recipe!!

    Reply
    • Jeanette says

      February 2, 2014 at 8:47 pm

      Jane – so funny, I wish I could get Dungeness crab here on the East coast!

      Reply

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